How to Make Butter Tandoori Chicken (chicken Makhanwala)? – Viji’s Food Recipes – Easy Chicken Recipes
24/07/2010 3 Comments
Chicken – 1
Butter for batter – 125 gm (approx)
Butter for basting – 125 gm (approx)
Hot red chilli powder – 6 gm
Kashmiri chilli powder – 15 gm
Green Chillies – 15 gm
Ginger – 10 gm
Garlic – 10 gm
Grind tandoori masala and mix with butter.
Make incisions or slits on the breasts and legs of chicken.
Marinade chicken in the mixture for 1o to 12 hours.
Bake in the tandoor, basting frequently with butter with butter, till chicken is cooked.
Remove when three-fourth done. Fry in butter, return again to the tandoor for 3 to 4 minutes. Keep basting till done.
Prepare tandoori chicken. Melt butter. Sauté the leftover marinade in butter. Pour over the chicken.