Indian
Indian - Street Food and Snacks
Tandoori Chicken Pakora / Roll
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 1 kg chicken (8 leg pieces), skinless and slashed deeply
- • 1 cup thick yogurt, whisked
- • 1 tbsp ginger-garlic paste
- • 2 tsp Kashmiri red chili powder
- • 2 tsp tandoori masala
- • 1 tbsp lemon juice
- • 2 tbsp mustard oil
- • 1 tsp salt
- • 2 tbsp melted butter, for basting
Preparation Steps
1
Phase 1
Coat the chicken in the yogurt, ginger-garlic paste, Kashmiri chili powder, tandoori masala, lemon juice, mustard oil, and salt, pushing the marinade into the slashes; rest at least 4 hours, preferably overnight.
2
Phase 2
Thread the pieces onto long iron skewers, as tandoor stalls do.
3
Phase 3
Cook in a hot tandoor or a 240°C oven until nearly done, about 15 minutes.
4
Phase 4
Baste with melted butter and return to high heat until the edges char and the juices run clear.
5
Phase 5
Serve straight off the skewer with onion rings, a lemon wedge, and green chutney.