Here's an all time favourite
recipe and one that has been much in demand ! Rich in flavour, it goes well with
tandoori rotis or naans.
Have a great time!
- Chicken - 1 whole
- Green Chillies -
- Ginger - 10 gms
- Garlic - 10 gms
- Papaya (green) - 5
- Juice of 1/2 lime
- Salt - to taste
- Curds - 390 ml
- Red Chilli Powder
- 5 gms
- Kashmiri Chilli
Powder - 10 gms
- Salad Oil - 15 ml
- Orange Colour (Erythrocyn)
- 5-7 drops
Prepare the chicken (pluck,
singe and skin).
Cut slits lengthwise over the breast portion and
breathwise over the leg portion carefully.
Apply salt and sprinkle lime juice all over and keep
Grind green chillies, ginger and garlic to a paste.
Beat curds thoroughly. Add ground spices. Grind papaya and
add. Beat well again.
Add the chilli powder and beat well.
Add salad oil and colour and strain through fine sieve.
Rub the batter all over the body of the chicken and well
inside the slits. Let it soak in the batter for at least
Thread chicken on to a thin iron rod and place it well
inside the tandoor.
Remove when well done.
Serve hot with onion rings and pieces of lime.