Indian
Indian - South Indian Classics
Tandoori Chicken
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 500g boneless chicken, cut into bite-sized pieces
- • 1/2 cup thick curd (yogurt)
- • 1 tbsp ginger-garlic paste
- • 2 tsp red chili powder
- • 2 tbsp cornflour
- • 1 sprig curry leaves
- • 2 green chilies, slit
- • 1 tsp salt
- • 2 cups oil, for deep-frying
Preparation Steps
1
Phase 1
Coat the chicken with the curd, ginger-garlic paste, chili powder, cornflour, and salt; rest for 1 hour.
2
Phase 2
Deep-fry the marinated pieces in hot oil until crisp, golden, and cooked through.
3
Phase 3
Heat 1 tsp oil, splutter the curry leaves and slit green chilies.
4
Phase 4
Add the fried chicken and toss over high heat until sizzling and well coated.
5
Phase 5
Serve immediately as a hot starter.