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1 1/2 kg using electronic scale chicken wash & clean using poultry shears cut it into 4-8 pieces using boning knife
1 cup of yoghurt using silicone measuring cups.
1 cup white vinegar using silicone measuring cups.
1 tablespoon using 5 measuring spoon chopped ginger using mini grater
1/2 tablespoon chopped garlic using garlic press.
2 tablespoons lemon juice using 5 measuring spoon.
3 tablespoons butter using 5 measuring spoon.
4 tablespoons of tandoori spicy using 5 measuring spoon.

For tandoori spicy:

1 teaspoon of each ( salt , dried coriander , cumin , red chili , turmeric , ginger , thyme , sugar , paprika , vegetable oil , lemon salt ) using 5 measuring spoon & mix them all together .


Make deep cuts in chicken pieces using chef knife and soak in white vinegar for 1/2 hr in refrigerator.
Mix 4 tablespoons tandoori spicy with all the above mentioned ingredients into paste form using spatula and apply thoroughly on the chicken pieces
Preheat the oven at 180 ◦C , then in a rectangular oven pan domo , add chicken and brush each piece with butter using baking brush .
Bake the chicken for 1 hr , when chicken roasted , turn on the grill for 10 min to cook the chicken completely
If you want , you can place a burning charcoal between the chicken pieces & put on it a little amount of oil , then cover it with foil for 2 min.

Serve it hot using forged fork with green salad
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