How to Prepare Butter Tandoori Chicken?
06/05/2010 Leave a comment
Chicken – 1
Butter for batter – 125 gm
Butter for basting – 125 gm
Hot red chilli powder – 5 gm
Kashmiri chilli powder – 10 gm
Green chillies – 20 gm
Ginger – 10 gm
Garlic – 10 gm
Grind tandoori masala and mix with butter.
Make incisions or slits on the breasts and legs of the chicken.
Marinade in the mixture for 10 – 12 hours.
Bake in the tandoor, basting frequently with butter, till chicken is cooked.
Remove when three – fourths done. Fry in butter, return again to the tandoor for 3-4 minutes. Keep basting till done.