Ingerdients:
For Marination:
Boneless chicken – 1 kg(cut into small pieces)
Yoghurt/Curd – 1 cup
National Salt 1/2 tsp
National Ginger & garlic paste – 1 tbsp
Lemon juice – 2 tbsp
National Garam masala powder – 1/2 tsp (click HERE my homemade garam masla video link)
Oil 2 tbs
National Chicken tandoori masala 1tbs heaped
National red chilli powder 1/2 tsp
For Garnishing:
National Chat masala – 1/2 tsp (CLICK HERE FOR VIDEO LINK)
Onion rings
Lemon wedges
coal 1
Recipe:
Clean the chicken and cut it into small cubes.
Apply a mixture of red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.
To this curd, add salt, ginger and garlic pastes, lemon juice, garam masala powder, tandoori masala and mustard oil. Mix well.
Apply this marinade onto the chicken pieces and refrigerate for 4 hours.
Heat 4 – 5 tbsp of oil in a non – stick pan.
Fry the chicken pieces on a very low flame.
At first, the chicken will leave some water but it will dry up soon and you will start getting a tantalising smell, while the chicken is getting roasted.
Fry the chicken on the other side too, until both sides are reddish brown in colour.
grill the onion rings in a grill pan place the chicken on top and add the hot coal to give a bbq taste, once the smoke settles sprinkle chaat masala and lemon wedges.
