Recipe: Chef Ranveer Brar's no Tandoor Pahadi Chicken

This recipe for pahadi tandoori chicken by Chef Ranveer Brar incorporates chillis, ginger, garlic, fenugreek, curd and other intense flavours that will surely pack a punch.

Tandoori chicken is an all-time favourite dish for most people but not everyone has a tandoor, and if you're bored of the usual red chilli tandoori then this pahadi tandoori chicken recipe without the use of a tandoor is great to enjoy as a starter or even a main.

Pahadi Chicken (Chef Ranveer Brar)

This recipe for pahadi tandoori chicken by Chef Ranveer Brar incorporates chillis, ginger, garlic, fenugreek, curd and other intense flavours that will surely pack a punch.

Ingredients

For Marinating Chicken

500 gm Chicken (boneless), cubes

Salt to taste

1 tbsp Ginger-Garlic-Green chilli paste

½ medium Lemon juice

For Green paste

1 small bunch Coriander leaves

½ small bunch Mint leaves, plucked

2-3 fresh Green chillies

1 tbsp Dried Fenugreek leaves

1 heaped tbsp Oil

Salt to taste

For Second Marination

Prepared green paste

1 cup Hung Curd

1 tbsp Mustard oil

Salt to taste

½ tbsp Ginger-Garlic-Green chilli paste

½ tsp Cardamom powder

½ tsp Carom seeds

Other Ingredients

¾ cup Second Marination

Chicken

1 tbsp Roasted Gram flour

1 tbsp Mustard oil

2 tbsp Oil for frying

A pinch Chaat masala

A sprinkle of Black pepper powder

Method to Prepare

For Marinating Chicken

Start by mixing your chicken, salt, ginger-garlic-green chilli paste, lemon juice and mix everything in a bowl, keep aside for 15-20 minutes. After the

After 15-20 minutes, take the marinated chicken and squeeze out the excess water from the chicken and keep aside.

For Green paste

Grind coriander leaves, mint leaves, dried fenugreek leaves, green chillies, salt, oil into a fine paste.

For Second Marination

In a bowl add prepared green paste, hung curd, mustard oil, salt, ginger-garlic-green chilli paste, cardamom powder, carom seeds and mix it properly, then add the squeezed chicken. Mix all of this properly and allow to rest for at least 15 minutes.

For Cooking Chicken Pahadi Kabab/Tikki

Once rested, add roasted gram flour, mustard oil, mix it all properly. Then put the marinated chicken on skewers and cook on a grill or hot pan until cooked and golden brown outside.

Remove and serve hot. You can sprinkle some chaat masala, black pepper powder and garnish with coriander leaves and lemon wedges along with it.

(Recipe courtesy Chef Ranveer Brar)

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