Chicken Tandoori
  • Course
  • Cuisine
Servings Prep Time
Cook Time Difficulty
Servings Prep Time
Cook Time Difficulty
Ingredients
  • 2 pieces of Whole Chicken Leg (750g)

1st Marinade

  • 1 Lemon (juiced)
  • Salt to taste
  • Garlic Ginger Paste (5 bulbs of Garlic + 1 inch of Ginger + 1 teaspoon Turmeric Powder)

2nd Marinade

  • 200ml Greek Yogurt
  • 2 tablespoon of Red Chili Powder / Serbuk Cili Merah
  • 1 teaspoon of Turmeric  Powder / Serbuk Kunyit
  • 1 teaspoon of Garam Masala / Serbuk Garam Masala
  • 1 teaspoon of Coriander Powder / Serbuk Ketumbar
  • 1 teaspoon of Cumin Powder / Serbuk Jintan
  • Salt to taste
  • 1 tablespoon of Oil
  • 2 tablespoon of Oil
  • 50g of Salted Butter

Mint Coriander Chutney

  • 2 cups of Coriander Leaves / Daun Ketumbar
  • 1 cup of  Mint Leaves / Daun Pudina
  • 5 Green Chili / Cili Padi
  • 200ml Yogurt
  • Juice from 1 Lime
  • 1 tablespoon of Garlic Ginger Paste
  • ½ teaspoon of Cumin Powder / Serbuk Jintan
  • Salt and Sugar to taste
Method
Instructions
  1. Make some deep cuts onto chicken pieces
  2. Marinate chicken 1st marinade ingredients, let it rest for 10 minutes
  3. Marinate chicken with 2nd marinade ingredients for at least 4 hours
  4. Let chicken sit in room temperature for at least 45 minutes before cooking
  5. In Universal Cookware Fry Pan, add oil and salted butter
  6. Place chicken in the pan and cook each sides until you get nice golden brown chicken
  7. Garnish with coriander leaves, onion, lemon

Mint Coriander Chutney

  1. Put Coriander, Mint Leaves and Green Chili in Turbo Chopper, give a full pull till all ingredients are finely chopped
  2. Mix all ingredients in Speedy Chef and serve with Tandoori Chicken