|
Ingredients
|
Quantity
|
|
Chicken
|
1
|
|
Butter for batter
|
125gms (approx.)
|
|
Butter for basting
|
125gms (approx.)
|
|
Tandoori masala:
|
|
|
Hot red chilli powder
|
5gms
|
|
Kashmiri chilli powder
|
10gms
|
|
Green chillies
|
20gms
|
|
Ginger
|
10gms
|
|
Garlic
|
10gms
|
Grind tandoori masala and mix with butter. Make incisions or
slits on the breasts and legs of the chicken. Marinade chicken in the mixture
for 10 – 12 hours. Bake in the tanddor, basting frequently with butter, till
chicken is cooked.
Or
Remove when three-fourth done. Fry in butter, return again
to the tandoor for 3 – 4 minutes. Keep basting till done.
Murgh makhani:
Prepare tandoori
chicken. Melt butter. Saute the leftover marinade in butter. Pour over the
chicken.
