Tandoori Cuisine

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Tandoori Cuisine

Sanjeeda’s tandoori chicken

The Times of India

Sanjeeda’s tandoori chicken

Sanjeeda's tandoori chicken


Chicken (whole): 800 gm, Kashmiri red chilli powder: 1 tsp, Lemon juice: 3 tsp, Salt to taste For marination - Yogurt: 200 gm, Kashmiri red chilli powder: 2 tsp, Salt to taste, Ginger-garlic paste: 50 gm, Garam masala powder: 1 tsp, Mustard oil: 2 tsp, Chaat masala: ½ tsp, Butter to taste, Onions, cut as required, Lemon, cut into wedges.


Skin, wash and clean the chicken. Make incisions with a knife on breast and leg pieces. Apply a mixture of Kashmiri red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour. Mix Kashmiri red chilli powder, salt, gingergarlic paste, lemon juice, garam masalapowder and mustard oil to the yogurt. Apply this marinade onto the chicken pieces. I Put the chicken on the skewers and cook in a moderately hot tandoor. Baste it with a little butter and cook for another five minutes. Remove the chicken from the tandoor and sprinkle chaat masala powder and serve it with onion rings and lemon wedges.

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