THE SIZZLING TANDOOR BIRD

(Our Play on Tandoori Chicken)

THE SIZZLING TANDOOR BIRD

Ingredients: 1kg Chicken (cut into large pieces, bone-in), 150g Greek yogurt, 2 tbsp Ginger-garlic paste, 1 tbsp Lemon juice, 1 tsp Turmeric, 2 tsp Kashmiri chili powder, 1 tsp Garam Masala...

Ingredients

  • 1kg Chicken (cut into large pieces, bone-in)
  • 150g Greek yogurt
  • 2 tbsp Ginger-garlic paste
  • 1 tbsp Lemon juice
  • 1 tsp Turmeric
  • 2 tsp Kashmiri chili powder
  • 1 tsp Garam Masala

Cooking Method

  1. The Coat Slash the meat with a knife; rub in the marinade and spices until every crevice is filled.
  2. The Rest Chill for 2 hours to allow the fat in the yogurt to carry the spices into the meat.
  3. The Scorch Grill or pan-fry on high heat until the edges are blackened and charred; internal temp should hit 74°C.
  4. The Final Flourish Dust with Chaat Masala and serve with raw onion rings and lemon.

Cuisine: Indian

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