Tandoori has its roots in old Persia and is a healthy alternative to fried chicken.
1 whole chicken cut in 10-12 pieces with deep cuts
200 gms Curd
1 tbsp Butter
3 tbsp Al Hadi Spices Tandoori masala
1 tbsp ginger- garlic paste
Mum's Food Himalayan Pink Salt to taste
2 tbsp CocoFino Coconut oil
For Garnish Coriander leaves Onion slices lemons halves
For marination add yogurt, Al Hadi Tandoori masala, ginger & garlic paste and salt to taste. Keep for 30 minutes.
In a pan add oil and salted butter. Place the chicken pieces in the pan. Cook each sides properly until you get nice golden brown colour.
Heat the charcoal until its red in colour. In the bowl where the tandoori chicken is placed, keep a small steel glass and place the coal in it and add some oil and cover the lid.
Garnish it with coriander leaves, onion and lemon.