Ingredients:
Marination: Mix 200 gms of yogurt; 1 tspn of kashmiri
red chilli powder; Salt to taste; 2 tblspns of ginger paste; 2 tblspns of garlic paste; 2 tblspns of lemon juice; 1/2 tspn of garam masala powder; 2 tblspns of mustard oil
Method:
Mix Kashmiri red chilli powder, salt, ginger-garlic paste,
lemon juice, garam masala powder and mustard oil to the
yogurt and keep it aside for half an hour. Apply this marinade
onto the chicken pieces and refrigerate for three to four hours.
Put the chicken onto the skewers and cook in a moderately
hot tandoor or a pre-heated oven (200 degrees Celsius) for
ten to twelve minutes or until almost done. Baste it with butter and cook for another four minutes
red chilli powder; Salt to taste; 2 tblspns of ginger paste; 2 tblspns of garlic paste; 2 tblspns of lemon juice; 1/2 tspn of garam masala powder; 2 tblspns of mustard oil
Method:
Mix Kashmiri red chilli powder, salt, ginger-garlic paste,
lemon juice, garam masala powder and mustard oil to the
yogurt and keep it aside for half an hour. Apply this marinade
onto the chicken pieces and refrigerate for three to four hours.
Put the chicken onto the skewers and cook in a moderately
hot tandoor or a pre-heated oven (200 degrees Celsius) for
ten to twelve minutes or until almost done. Baste it with butter and cook for another four minutes
0 comments:
Post a Comment