Ingredients:
Chicken 1/2 Kg
Curd 2Tbsp
Tikka Masala 1Tsp
Tandoori Colour (a pinch)
3 Cardamons
2 Cloves
5 Black pepper corns
Star Anise 1/2pc
Kebab Chini 2pcs
Ginger Garlic Paste 1 Tbsp
Kashmiri Lal Mirch Powder 2tsps
Papita paste 1tbsp
Lemon juice 1 1/2tsp
Brown onions 2tbsp
Coal for smoky flavour
Pinch of chat masala
Roasted Chickpea Flour 2Tbsp
Salt to taste
Bhuna tandoori murgh method:
Chicken cleaned n put cuts on it with knife or fork.
Now take cardamom, cloves ,black pepper ,cinnamon stick star anise ,coriander kababachini n roast lightly on tawa.n grind it in powder.
Add gingergarlic paste in chicken ,salt ,kashmiri lal mirch ,tandoori masala ,papita paste lemon juice , 2 tbsp curd ,tikka masala ,tandoori colour a pinch n little brown onions.marinate for 1 hour.
Now preheat oven in 200 degrees.and put chicken in foil as not to burn the masalas underneath.cook for 50 mins.after 30 mins turn chicken upside down n bake till nice colour .Burn coal n give smoke to it. Sprinkle chatmasala n serve with rumali roti or tandoori naan.
Now take cardamom, cloves ,black pepper ,cinnamon stick star anise ,coriander kababachini n roast lightly on tawa.n grind it in powder.
Add gingergarlic paste in chicken ,salt ,kashmiri lal mirch ,tandoori masala ,papita paste lemon juice , 2 tbsp curd ,tikka masala ,tandoori colour a pinch n little brown onions.marinate for 1 hour.
Now preheat oven in 200 degrees.and put chicken in foil as not to burn the masalas underneath.cook for 50 mins.after 30 mins turn chicken upside down n bake till nice colour .Burn coal n give smoke to it. Sprinkle chatmasala n serve with rumali roti or tandoori naan.
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