Tandoori Chicken Recipe
Ingredients:
600g Chicken
Salt to taste
1 Tsp Cumin Powder
1 Tbsp Lemon Juice
1 Tbsp Ginger Garlic Paste
1 tbsp Red Chili Powder
1 Tsp Turmeric
½ cup Yogurt
Direction for Tandoori Chicken:
Place the Deep cuts on Chicken
Now pure the chicken in the bowl
Marinate it for one minutes by adding salt, cumin powder, lemon juice, ginger garlic paste, red chili powder, turmeric, yogurt
Now add 2-3 tbsp cooking oil in the cooking pot and fry the marinated chicken until golden brown
Now put the silver bowl in the cooking pot and put an ember on it
Now add 1 tsp cooking on ember and cover it for 1-2 minutes.
Your tasty Tandoori Chicken now ready to serve
Cooking Time:30 Minutes Serve:2-3 persons Tandoori Tikka Boti Paratha Roll Recipe
Ingredients for tandoori boti:
1 kg Chicken boneless cubes
2 tbsp Lemon juice
1 tbsp Red chili powder
Salt to taste
1 pinch Red food color
1 tbsp Ginger garlic paste
1 tbsp Chili flakes
1 tbsp Cumin powder
1 tbsp Coriander powder
1 tsp Garam masala powder
1/2 cup Yogurt
4 tbsp Oil
1/4 tsp Carom seeds
Ingredients for green chutney:
6 tbsp Coriander (fresh)
2 tbsp Mint (fresh)
2 Green chilies (fresh)
Salt to taste
1 tbsp Red chili powder
3-4 cloves Garlic
Ingredients for tamarind chutney:
2 tbsp Mint
1/2 cup Tamarind pulp
Salt to taste
2 tbsp Plum pulp
1/2 tbsp Chili flakes
Salt to taste
Directions for tandoori boti:
In a bowl add lemon juice, chili powder, salt, food color, ginger garlic paste, chili flakes, cumin, coriander, garam masala, yogurt, oil and carom seeds.
Mix all these ingredients well and marinate chicken in it for 6 hours or overnight.
Take skewers and thread chicken cubes on it.
Cook on charcoal for 5 to 7 minutes or cook on tawa for 10 to 12 minutes.
Then smoke the chicken tandoori boti for 2 to 3 minutes.
Directions for chutney:
In a blender add coriander, mint, green chilies, salt, red chili powder and garlic.
Blend all these ingredients well until well combined and set aside.
Directions for tamarind chutney:
In a blender add mint, tamarind pulp, plum pulp, salt and chili flakes.
Blend all these ingredients well until well combined and set aside.
Assembling:
Take one paratha and spread prepared green chutney on it evenly.
Then top it with salad and tandoori boti, roll it and serve with tamarind chutney.
Preparation Time:20 minutes Cooking Time:25 minutes Serve:4 persons Tandoori Dal Tadka Recipe
Ingredients for Daal:
1/2 kg Red lentil
1 cup Onion (chopped)
1 cup Tomatoes (chopped)
1 tbsp Ginger garlic paste
Salt to taste
2 tsp Turmeric powder
1/2 tbsp Red chili powder
1/2 tsp Garam masala powder
2 Green chilies
Water as required
Ingredients for tarka:
2 tbsp Oil
1 tsp Cumin seeds
1 tsp Red chili powder
6-7 Red chilies whole
1 Bay leaf
2 Garlic cloves (cut)
Directions for Daal:
In pan heat oil, then add onion and cook until translucent in color.
Then add ginger garlic paste, tomatoes and cook for 3 to 4 minutes.
Then add salt, turmeric, red chili powder and cook for 3 to 4 minutes until tomatoes are soft.
Then add red lentil and water as required and let it cook for 20 to 25 minutes until it’s cooked properly.
Then add green chilies, garam masala and cook for 3 to 4 minutes. Daal is ready.
Directions for tarka:
In a pan heat oil, add garlic when it starts getting golden add cumin, whole red chilies, bay leaf and chili powder. Tarka is ready.
For tandoori effect:
Heat up a clay pot on the stove. Then add daal in clay pot and top it with tarka.
Your tandoori masoor daal is ready to serve.
Preparation Time:20-25 minutes Cooking Time:30-35 minutes Serve:4-5 persons Tandoori Chai Recipe
Ingredients:
3 cups Milk
1 cup Water
4-5 tsp Tea powder
4-5 tsp Brown sugar
1/4 tsp Fennel seeds
1/4 tsp salt
1 tsp Ginger
1 Cinnamon stick
Direction:
-Heat a clay pot on stove for 20-25 minutes, meanwhile on another stove add milk and water in a pan. Bring it to boil then add cardamom.
-Now add ginger, cinnamon, fennel seeds, brown sugar, tea powder and salt.
-Cook for 5-6 minutes and stir continuously.
-Stain the tea in a pot than pour it in hot clay pot. (Extremely Hot).
-Then pour Tea from clap pot to serving cups and enjoy.
Preparation Time:5 minutes Cooking Time:30 minutes Serve:3-4 persons Tandoori Chicken Restaurant Style with Spicy Red Sauce
Ingredients for chicken:
3-4 Chicken legs
3 tbsp Lemon juice
1 tbsp Red chili powder
Salt to taste

1 pinch Red food color 1 tbsp Ginger garlic paste
1 tbsp Chili flakes
1 tbsp Cumin powder
1 tbsp Coriander powder
1 tsp Garam masala powder
1 cup Yogurt
4 tbsp Oil
1/4 tsp Carom seeds
Ingredients for red spicy sauce:
4 Red chilies (fresh)
1/2 Red capsicum (sliced)
1/2 Green capsicum (sliced)
1 pinch Red chili powder
2 Tomatoes
1 tbsp Mint
2 tbsp Coriander (fresh)
4-5 cloves Garlic
1 tsp Sesame oil
1 tbsp Cumin powder
1 tbsp Mango powder
2 tbsp Lemon juice
1/4 tsp Red food color
1 small Onion
Salt to taste
Directions for chicken:
Take chicken leg and place cuts on it.
In a bowl add lemon juice, chili powder, yogurt, salt, food color, ginger garlic paste, chili flakes, cumin, coriander, garam masala, yogurt, oil and carom seeds.
Mix all these ingredients well and marinate chicken legs in it for 6 hours or overnight.
Bake them in a preheated oven at 200 degrees for 15 to 20 minutes or until golden brown.
Directions for sauce:
In a grinder add red chilies, red capsicum, green capsicum, onion, tomatoes, coriander, garlic, sesame oil, cumin, mango powder, lemon juice, food color and salt.
Grind all these ingredients well until you get a paste consistency.
Serve with tandoori chicken and enjoy.
Preparation Time:15 minutes Cooking Time:25 minutes Serve:4-5 persons Tandoori Chicken Biryani
Ingredients for chicken marination
800g Chicken
1 cup Yogurt
2 tbsp Oil
3 tbsp Lemon juice
1/4 tsp Red food color
Salt to taste
2 tbsp Red chili powder
1 tsp Garam masala
1 & 1/2 tbsp Red chili flakes
1 & 1/2 tsp Cumin seeds
1 & 1/2 tsp Coriander powder
2 tbsp Ginger garlic paste
1/4 tsp Carom seeds
Ingredients for Biryani:
2 cups Rice (soaked)
1 cup Tomato puree
1 tbsp Whole spices
1/2 cup Oil
2-3 Green chilies (chopped)
1/2 cup Onion (chopped)
1 tsp Cumin seeds
1 tbsp Ginger garlic paste
1/2 cup Yogurt
Salt to taste
1 tbsp Red chili powder
1 tbsp Garam masala powder
1 tbsp Coriander powder
8-7 Dried plums
1/4 tsp Red food color
Ingredients for garnish:
Tomatoes chopped (as required)
Ginger julienne (as required)
Coriander fresh chopped (as required)
Mint fresh chopped (as required)
Lemon slices (as required)
Directions:
In a bowl mix salt, lemon juice, yogurt, ginger garlic paste, red chili powder, chili flakes, garam masala powder, cumin seeds, coriander powder, carom seeds and food color.
Mix well and marinate chicken in it for 4 to 6 hours or overnight.
Cook chicken on charcoal until 80% coked and keep aside.
In a separate pan add water, salt, oil, whole spices and boil rice until 80% done.
In another pan heat oil, add onion, cumin seeds, green chilies and cook until light golden brown.
Add yogurt, ginger garlic paste, tomato puree, salt, red chili powder, coriander powder, garam masala and cook for 5 to 7 minutes.
Add plums, cooked chicken, garnish and mix well. Make layers of rice, chicken, garnish, then drizzle food color on top.
Let it simmer on medium low flame for 12 to 15 minutes. Your biryani is ready to serve.
Preparation Time:20 minutes Cooking Time:1 hour Serve:4-5 persons