Ingredients
1 whole chicken
20 gms green chillies
1 tbsp ginger-garlic paste
2 tbsp grated raw papaya
1 tbsp lemon juice
salt to taste
For Marination:
1 cup curds
1/2 tsp red chilli powder
1 tsp kashmiri chilli powder
2 tbsp salad oil
Method
Prepare the chicken (pluck, singe and skin) Cut slits lengthwise over
the breast portion
and breadthwise over the leg portion carefully.
Apply salt and sprinkle lime juice all over and keep aside. 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 12 hours.
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.
1 whole chicken
20 gms green chillies
1 tbsp ginger-garlic paste
2 tbsp grated raw papaya
1 tbsp lemon juice
salt to taste
For Marination:
1 cup curds
1/2 tsp red chilli powder
1 tsp kashmiri chilli powder
2 tbsp salad oil
Method
Prepare the chicken (pluck, singe and skin) Cut slits lengthwise over
the breast portion
and breadthwise over the leg portion carefully.
Apply salt and sprinkle lime juice all over and keep aside. 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 12 hours.
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.