Tandoori Fry Chicken

INGREDIENTS

1 kg Whole Chicken (Cut into 4 halves)

300 gms Curd

3 tsp Kashmiri Red Chilli Powder (Mild)

1 tsp Red Chilli Powder (Hot)

2 tsp Jeera Powder

1 tsp Dhania Powder

1 tsp Haldi Powder
1 tsp Garam Masala Powder
2 tsp Tandoori Masala Powder

½ tsp Tandoori Red Food Color

3 tblsp Maida
1 tblsp G/G/GC Paste
½ cup Oil
Lemon Juice for Taste
Salt to Taste

Chat Masala Powder for GarNICHE
Chopped Mint Leaves & Coriander for GarNICHE

Oil for Frying

Method

Clean, wash chicken and pat dry it. Make diagonal slits on the flesh of the chicken deep till the bones. Sprinkle salt evenly all over the chicken and keep it aside for about an hour.

In a large mixing vessel add curd and all the dry masala powder, G/G/GC paste, oil, lemon juice as per taste, red food color, salt as per taste and mix well.

Add chicken and massage the chicken well with the marination. Cover the chicken with marination and keep it aside or about 4 hour.

After four hours uncover the chicken and stir once again. Add maida and mix well.

Take a deep vessel and fill oil enough to fry 2 chicken pieces at a time. Heat oil and slowly drop chicken pieces. Fry chicken on medium high heat evenly until done. Remove the chicken on oil observant kitchen paper. Sprinkle some chat masala, fresh chopped herbs, lemon juice and serve. Enjoy!!

Tips: You can barbecue or grill this chicken on open charcoal fire or even in the grilling oven.

If doing so, do not add maida.