Vinegar ( 7
to 8 ml if u wish to make it early …. like in 5 to 6 hours )
Little Cooking Oil For Coating the chicken
Melted Butter
Red Food Colour (Optional)
LET’S COOK
Take a bowl first Add Curd then Add
Salt
Red chilly powder
Coriander Powder (Dhania Powder)
Garam Masala
Roasted Jeera Powder (Cumin Seed Powder)
Black Pepper powder (Kali Mirchi)
Tandoori Chicken Masala / Seasoning
Ginger garlic paste
Lemon Juice
Now
Take a Pan
Add Mustard Oil to it. Heat it on high flame till it heats up properly. Then add Turmeric Powder ( haldi ) and remove it from the flame. Add it to the above marination. It gives an amazing flavor to the chicken.
Now before marinating the chicken put slight slits on your pieces of chicken so that the marination goes inside and it gets properly quoted with the masala.
Now add chicken to the marination paste we made and mix it properly so that the chicken gets properly quoted with it.
Keep it in the refrigerator overnight or for at least 8 hours
Add Vinegar at the time of marinating around 1 and a half tsp approx 7
to 8 ml if u wish to make it early …. like in 5 to 6 hours
NOW
Heat Oven to 200 degrees
Take out your marinated chicken 10 minutes prior to roasting.
Put it on Oven’s grill and put it on the 1st shelf (upper shelf) for 10 minutes at 200 degrees.
Then take it out and coat the chicken pieces on both sides using a brush with Oil and Melted Butter to have juicy and tender chicken.
You can skip adding butter if you are following a weight loss regime.
Roast it for 25 minutes in the oven and its all ready to serve.
Serve it with Onion Rings salad and Green Chutney.
