About the Recipe
A classic chicken starter recipe! This grilled chicken can be served with onion rings and green chutney. The juicy and spicy chicken pieces just fill you up with its delectable taste.
500gm Chicken tandoori cuts
2tbs of SPICEBAY® Patiala Tandoori Masala
1/2 cup hung curd/yogurt
Salt To Taste
1 Cup Oil
Onion Slices, Lemon wedges for garnishing
Wash the chicken, Make shallow diagonal slashes in the chicken pieces and keep aside.
Mix the SPICEBAY® Patiala Tandoori Masala with the yogurt, 2 tablespoons cooking oil, and salt to taste to make a smooth thick paste.
Smear this paste all over the chicken pieces, ensuring you rub it well into the slashes you made earlier and that the pieces are well coated.
Put all the pieces and marinade into a deep bowl and cover. Refrigerate and allow to marinate for atleast 8 hours.
Preheat grill to medium. Put the chicken on it and quickly sear on both sides. Allow to brown on both sides, brushing cooking oil on as necessary.
Once browned, reduce heat and cover the grill. Cook till the chicken is tender. (Do not overcook or the chicken will dry out.)
When done, place chicken on a plate or platter garnish with lime juice, lime wedges and onion rings. Serve piping hot.