From Our Kitchen

Tandoori Chicken

Name: Tandoori Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: 500 g chicken (bone-in or boneless); 2-3 tbsp Kardemome Tandoori Chicken Masala; 2-3 tbsp yoghurt / curd; 1 tsp oil; 1 tbsp ginger garlic paste (optional); few drops vinegar (optional); 1 lemon, juice; to taste salt

Juicy, charred tandoori chicken — marinated in a smoky, spiced yoghurt coating of Kardemome Tandoori Masala and cooked until the skin is beautifully caramelised.

Ingredients

Servings

500 g chicken (bone-in or boneless)
2-3 tbsp Kardemome Tandoori Chicken Masala
2-3 tbsp yoghurt / curd
1 tsp oil
1 tbsp ginger garlic paste (optional)
few drops vinegar (optional)
1 lemon, juice
to taste salt

Method

In a bowl mix Kardemome Tandoori Masala, yoghurt, oil and salt. For extra flavour add ginger garlic paste and a few drops of vinegar.
Make deep cuts in the chicken and coat thoroughly with the marinade. Marinate for at least 30 minutes.
Pan fry, roast or grill in a preheated oven until the chicken is well done and slightly charred.
Squeeze lemon juice over and serve with green mint chutney and sliced onion rings.

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