This popular Peshawari dish is cooked by roasting chicken marinated with spices in a tandoor. Tandoori Chicken, along with green chutney and spiced onions makes it a must-have at a dinner party.
Serves: 4 portions
INGREDIENTS
Fresh Chicken 900gms each (2 pieces)
First Marination:
Lemon juice 50ml
Ginger Garlic Paste 50gms
Malt Vinegar 25ml
Salt 15gms
Mustard Oil 50ml
Second Marination:
Hung Curd 180ml
Salt 15gms
Kashmiri Red Chilli Powder 30gms
Garnish:
Lemon wedges 15gms
Onion roundels 15gms
Mint Leaves 15gms
Kasoori Methi 10gms
Chaat Masala 10gms
Coriander Chutney 60ml
METHOD
1. Marinate the clean chicken with salt, ginger garlic paste, lemon juice and malt vinegar and leave aside for 4 hours.
2. Make the second marination with hung curd, salt, red chilli paste
3. Transfer the chicken to the second marination after 4 hours.
4. Keep the marinated chicken in the refrigerator for one day.
5. Put the chicken on the sheikh and cook in the tandoor. Keep basting the chicken with butter
6. If at home, cook the chicken in oven mode of the microwave at 180 degrees for 45 minutes occasionally turning the meat and basting it with butter.
7. Sprinkle mix of chaat masala, kasoori methi and fresh coriander on the cooked chicken.
8. Serve hot with lemon wedges, onion roundels and mint leaves.
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