Chicken Nawabi Recipe #323389
This is the best tandoor chicken.
by Chef #945035
4 min | 3 min prep
SERVES 4 -5
- 700 g chicken
- 60 ml vinegar
- 8 green chilies
- 2 teaspoons white pepper powder
- 1/2 teaspoon ground mace
- 4 teaspoons ginger paste
- 4 teaspoons garlic paste
- 2 cups curds
- 100 ml cream
- butter, for basting as required
- salt, as required
- Clean, remove the skin of the chicken and cut into 8 pieces. Deseed and finely chop the green chilies.
- Mix the chilies, pepper, mace, salt, ginger, garlic pastes with vinegar in a large bowl.
- Rub this marinade mixture into the chicken pieces and keep aside for 15 minutes.
- Hang the curd in a muslin cloth for 4 hours to remove the whey.
- Then mix the curd with the cream in a large bowl; transfer the chicken to this.
- Marinate and keep aside for 3 hours.
- Skewer the chicken pieces an inch apart and keep a tray underneath to collect the drippings.
- Roast in a moderately hot tandoor for 10 minutes, in a charcoal grill for 10 minutes and in an oven for 12 minutes.
- Remove and hang the skewers to allow the excess moisture to drip off, then baste with butter and roast again for 3 minutes.
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5 stars