Chef Vj

Tandoori Chicken (2 portions)

Chicken	1 no. (650 to 700 gms.)
Cumin Seeds	10 gms.
Green Chilli	20 gms.
Ginger	20 gms.
Lemon	2 nos.
Yoghurt (hung)	200 gms.
Orange Colour	a pinch
Kashmiri Red Chilli Paste	15 gms.
Oil	20 ml.
Garam Masala Powder	2.5 gms.
Garlic	10 gms.
Salt	to taste

	Prepare chicken. Remove skin, cut slits lengthwise over the breast portions and breathwise over the leg portions.
	Sprinkle a little lime juice, red chilli powder and salt and keep aside.
	Roast cumin seeds and finely powder.
	Grind together ginger, garlic and green chilies to a fine paste.
	Whisk the curd well, add the cumin seed powder, ginger, garlic and chilli paste, juice of a lemon, red chilli powder, orange colour, oil and salt. Mix well.
	Smear the chicken with this mixture and keep aside for at least 4 hours.
	Mount the chicken on a skewer and cook in a medium tandoor for 7 - 8 minutes.
	Remove from tandoor and baste with oil. Put back into the tandoor until well done.
	Sprinkle garam masala and serve hot with onion rings, lemon wedges and mint chutney.

Chicken Tikka (1 portion)

Boneless Chicken Leg	250 gms.
Curd Marination	50 gms.
Garam Masala Powder	5 gms.
Kashmiri Red Chilli Paste	25 gms.
Oil	10 ml.
Ginger, Garlic, Green Chilli Paste	25 gms.
Salt	to taste

	Cut chicken into 2" cubes.
	Marinate chicken with salt, garam masala powder, red chilli and ginger garlic green chilli paste.
	Rest for an hour.
	Mix in yoghurt marination and oil, keep aside for an hour.
	Put the chicken pieces on a skewer and broil in tandoor or over charcoal grill till done. Serve hot garnished with lemon wedges, onion rings and mint & yoghurt chutney.

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