Tandoor Chicken

Ingredients

Chicken leg pieces – 2

Ginger garlic and green chilli paste – 1 ½ tsp

Red chilli powder – 2 tsp

Coriander powder – 1 tbl.sp

Cumin powder – 1 tsp

Garam masala – ½ tsp

Yoghurt – 4 to 5 tbl.sp

Lemon juice – 2 tsp

Red food color

Tandoori masala – 2 tsp (optional)

Salt as per taste

Chaat masala

Method

Clean and wash chicken piece and marinate it with all the ingredients given except chaat masala.

Refrigerate it for 3 to 4 hours, for best result, leave it overnight.

Bake this in an oven at 250 degree celcius for half an hour or till done.

Sprinkle chaat masala on top and serve.

Chicken Malai Kabab

Ingredients

Boneless Chicken – ½ kg

Ginger garlic paste – 2 tsp

Cornflour – ¼ cup

White/black pepper powder – 1 tsp

Cardamom powder – ½ tsp

Nutmeg powder – a pinch

Cream – ½ cup

Cheese – ½ cup

Yoghurt – ½ cup

Paste of coriander and green chilli

Salt as per taste

Lemon juice – 1 tsp

Onion rings for garnishing

Coriander leaves for garnishing

Method

Cut chicken pieces into medium size and then marinate it with ginger garlic paste, coriander and green chilli paste, cardamom powder, nutmeg powder, cumin powder, pepper powder , yoghurt and salt.

Leave it to marinate for half an hour.

Then add cheese and cornflour, mix well and then add cream and fold it lightly.

Leave this to marinate for another one hour.

Take a baking tray covered with silver foil.

In a skewer, skew this chicken pieces, drizzle it with marinated masala and little oil and bake in a preheated oven at 180 degree celcius for 20 to 25 minutes.

Sprinkle lemon juice on top and garnish with onion rings and coriander leaves and serve hot with naan or paratha.