Prep Time : 15 mins
Cooking Time : 50 mins
Serve : 2
INGREDIENTS
Chicken - 500 gms 6 pieces
Ginger - 1 piece
Garlic cloves - 4 - 5
Lemon juice - 2 tbsp
Cloves - 3 - 4
Cinnamon - 1 inch stick
Black pepper - 5 - 6
Green cardamom - 1
Black cardamom - 1
Thick curd - 2 tbsp
Tandoori orange color --a pinch
Salt - to taste
Oil - 4 tbsp
Butter - 4 tbsp
Red chilly powder - 1 tbsp
Chicken masala powder- 1 tsp
Turmeric powder- 1/4 tsp
Chicken - 500 gms 6 pieces
Ginger - 1 piece
Garlic cloves - 4 - 5
Lemon juice - 2 tbsp
Cloves - 3 - 4
Cinnamon - 1 inch stick
Black pepper - 5 - 6
Green cardamom - 1
Black cardamom - 1
Thick curd - 2 tbsp
Tandoori orange color --a pinch
Salt - to taste
Oil - 4 tbsp
Butter - 4 tbsp
Red chilly powder - 1 tbsp
Chicken masala powder- 1 tsp
Turmeric powder- 1/4 tsp
Wash chicken pieces and prick from all sides with fork.
Take a blender. Add ginger, garlic, cinnamon,c loves, black pepper, black and green cardamom and make a paste.
Marinate chicken with thick curd, salt, ginger garlic paste, lemon juice and all spices. Add orange colour in it.
Keep aside for three hours.
Preheat oven for ten mins and roast chicken pieces on oven.
Turn the sides of the chicken pieces every 5 minutes.
Pour the butter over the chicken pieces.
Serve hot with chapati or naan.
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