TANDOORI CHICKEN AND MINT CHUTNEY

On my culinary journey for Food Travelogue, I walked down the streets of Punjab,and the aroma of tandoori chicken shot on to my tastebuds,and I knew want I wanted for my recipe book.















INGREDIENTS FOR MINT CHUTNEY: 

• 1 bunch fresh coriander leaves
• 1 1/2 cups fresh mint leaves
• 1 green chilli
• 1/2 teaspoon salt
• 1 medium onion, cut into chunks
• 1 tablespoon curd or lemon juice
• 1/4 cup water

METHOD:

Grind everything to a smooth paste and use.

INGREDIENTS FOR TANDOORI CHICKEN

• 8 pcs of chicken legs and thighs
• 2 tsp ginger paste
• 2 tsp garlic paste
• 1 tsp cumin / jeera pwd
• 1 cup curd ( hang it in a muslin cloth and drain off all the excess water)
• Salt to taste
• 1 tbsp paprika pwd
• 1 tbsp tandoori chicken masala / curry pwd(readymade)
• Drops of saffron colour
• 1 tbsp oil
• 1 lemon
• 1 tsp garam masala

METHOD:

1. Clean and pat dry the chicken pcs. Make sears into the chicken with a knife.
2. In a bowl mix all the ingredients except the curd.
3. Check for the seasonings and add if required.
4. Now add the curd and mix well. Marinate chicken pcs and refrigerate for 1-2 hrs or overnight.
5. Heat the barbecue grill or in a preheated oven ,grill the chicken pcs turning both sides till done.
6. If in oven cook for 30- 40 mins at 350 deg.
7. Drizzle some oil in between on the chicken for some glaze and that the chicken doesn’t dry off.
8. Squeeze lemon juice over it and server with mixed salad.