Masaledar Chicken Tandoori Recipe


By Srimoyee Chowdhury
Published August 26, 2020

Hindustan Times


Ginger and Garlic paste: 3tbsp

Refined Oil: 3 tbsp

Salt as per taste

Roasted Masala: Swipe next

Red Chilli Powder: (for colour)

Tandoori Chicken Masala: 3 tbsp

Kasuri Methi: 3 tbsp

White Pepper Powder: 2 to 3 tbsp

Hung Curd: 200 gm

Chicken: 1 kg (serves 6)

Ingredients for marinating chicken:

Fennel Seeds: A pinch

Star Anise: 1

Cinnamon: 2 sticks

Cardamom: 2 big

Clove: 2 to 3

Bay Leaf: 1

Whole Coriander Seeds: 1 tbsp

Roasted masala for extra taste (make a fine powder using the blender)

Mix all the ingredients and marinate for 3 hours

Pre-heat oven for 20 minutes at 180 degrees

Grease aluminum foil with butter or ghee

Place marinated chicken pieces on it and set temp at 220 degrees

Slide the tray in the oven for 20 minutes till it is half-roasted (check with a toothpick)

Grease the chicken again with butter and put it inside the oven for a few more minutes

Check again when you smell that amazing aroma to see if it is cooked to perfection

Serve as a snack or with roti of your choice

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