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Tandoori Chicken And Pudinyachi Chutney Majha Kitchen Sanjeev Kapoor Khazana
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=ujNMJyuZgpY
Watch how to make perfect tandoori chicken at home from scratch and the best mint chutney recipe to serve it with! • TANDOORI CHICKEN • Ingredients • 750 grams whole chicken, cut into 4 pieces on the bone • 1 tablespoon garlic paste • 1 tablespoon ginger paste • Juice of 1 lemon • Salt to taste • 1 cup hung yogurt • 1 teaspoon garam masala powder • 1 teaspoon red chilli flakes • 1 teaspoon Kashmiri red chilli powder • 1½ tablespoons Kashmiri red chilli paste • 1 teaspoon chaat masala + for sprinkling • Black salt to taste • 3 tablespoons oil • 1 tablespoon gram flour (besan) • ½ teaspoon carom seeds (ajwain) • 1 tablespoon mustard oil • Butter for basting • Onion roundels for serving • Method • 1. Make incisions in chicken pieces and put in a large bowl. Add garlic paste, ginger paste, lemon juice and salt and mix well. Set aside to marinate for 30-40 minutes. • 2. Combine hung yogurt, garam masala powder, chilli flakes, chilli powder, Kashmiri red chilli paste, 1 teaspoon chaat masala, black salt and salt in a bowl and whisk well. • 3. Heat 1 tablespoon oil in a non-stick pan, add gram flour and carom seeds and sauté on low heat till gram flour is fragrant. • 4. Add the gram flour mixture to yogurt mixture and whisk well. • 5. Add yogurt mixture and mustard oil to the marinated chicken pieces and mix well. Set aside to marinate for 1 hour. • 6. Preheat oven to 200° C. • 7. Heat remaining oil in a deep non-stick pan. Place the marinated chicken pieces and cook from both sides till golden brown. • 8. Place the cooked chicken pieces on a baking tray. Put the tray into the preheated oven and bake for 10-15 minutes, basting with some butter. • 9. Sprinkle some chaat masala and serve hot with onion roundels and pudinyachi chutney. • PUDINYACHI CHUTNEY • Ingredients • ¼ medium bunch fresh mint leaves (pudina) • 5-6 fresh coriander sprigs • 2 green chillies • ½ inch ginger, peeled • 5-6 garlic cloves • Juice of 1 lemon • Salt to taste • 2 tablespoons yogurt • 1 teaspoon cumin seeds (jeera) • Method • 1. Grind together mint leaves, torn coriander sprigs, broken green chillies, ginger, garlic cloves, lemon juice, salt, yogurt and cumin seeds to make smooth paste. • 2. Serve with tandoori chicken. • • Click to Subscribe: http://bit.ly/1h0pGXf • Cookware by : http://www.wonderchef.in • Facebook : / chefsanjeevkapoor • Twitter : / sanjeevkapoor • #sanjeevkapoor
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