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LAZADAAR MURGH 

LAZADAAR MURGH

INGREDIANTS:

• 1 kg chicken breast & thigh fillets
• 200g yogurt /thick curd
• 2tbsp ginger- garlic paste
• 2-3tbsp Shaan tandoori masala
• 2tsp cumin powder
• 2tsp coriander powder
• 2tsp garam masala
• 1tsp turmeric powder /haldi
• 2tbsp Kashmiri chili powder
• 1tsp green chili paste (as per taste)
• 1tsp pepper powder
• 1tsp chat masala
• juice of 1/2 lime
• Salt to taste
• 4 tbsp. ghee

Method:-

Make slight incisions on the chicken pieces this allows the marination to go right inside the meat till the bones & the sign of a good marinated chicken/meat is the bones are as yummy as the meat.

Mix all the masalas/spices + 1tbsp ghee in a bowl until well combined .The ghee or fat helps the marination stick to the meat & also seals the juices when cooking the meat & ensures it remains soft .

Add the chicken and coat well by rubbing the marination in with your hands to ensure the marination masala covers every bit of the chicken piece. Also the heat of your hands get the pores of the chicken to open up & the marination gets in better. Marinate in the refrigerator for min 2 hour or overnight.

TO COOK THE CHICKEN

Preheat the oven to 425F / 200C. Prepare the baking tray by covering it with silver foil and grease it with oil to.
Arrange the marinated chicken in the baking tray and bake for 20 minutes.
Then turn it to the other side and bake for another 15 minutes.

Then apply melted butter over the chicken and cook for about 3 -5 minutes till you get charred effect on the chicken.

OR

Heat 2tbsp ghee in a pan & fry the chicken in the pan until cooked .Even though its pan cooked I assure you it will still taste as good as a tandoor grilled chicken.

Serve hot with some chat masala sprinkled on the cooked chicken & mint chutney.

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