Juicy, smoky chicken marinated in a blend of yogurt and aromatic spices, then grilled to perfection. This classic Punjabi appetizer is a global favorite, known for its vibrant red hue and tender texture. Perfect for a barbecue or a special dinner.
Prep20 min
Cook35 min
Servings4
Serving size: 235 g
512cal
66gprotein
12gcarbs
22g
Ingredients
1 kg Chicken (Skinless, bone-in, cut into 4 or 8 pieces)
2 tbsp Ginger Garlic Paste
3 tbsp Lemon Juice (Freshly squeezed)
1.5 tsp Salt (Adjust to taste)
1 tbsp Kashmiri Red Chili Powder (For color and mild heat)
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
A vibrant and refreshing Indian condiment made with fresh mint, cilantro, and a hint of spice. This classic green chutney, also known as Pudina Chutney, is the perfect zesty accompaniment for samosas, chaat, kebabs, and sandwiches.
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
About Tandoori Chicken, Butter Naan, Mint Chutney and Onion Salad
Crispy, aromatic Tandoori Chicken with soft naan and tangy mint chutney. A protein-packed, perfectly spiced delight!
This north_indian dish is perfect for lunch. With 1015.99 calories and 77.41g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Coriander Powder
1 tsp Garam Masala
0.5 tsp Turmeric Powder
1 tbsp Kasuri Methi (Crushed between palms before adding)
2 tbsp Mustard Oil (Heat until it just starts to smoke, then cool completely before using)
0.25 tsp Red Food Color (Optional, for classic restaurant color)
2 tbsp Butter (Melted, for basting)
1 tsp Chaat Masala (For sprinkling before serving)
Instructions
1
Prepare the Chicken & First Marinade (10 minutes prep, 30 minutes rest)
Clean the chicken pieces and pat them completely dry with paper towels. This is crucial for the marinade to adhere well.
Using a sharp knife, make 2-3 deep gashes on each piece of chicken. This allows the marinade to penetrate deep into the meat.
In a large bowl, combine the ginger-garlic paste, lemon juice, salt, and Kashmiri red chili powder.
Rub this mixture thoroughly over the chicken pieces, ensuring it gets into the gashes. Cover and let it rest for 30 minutes at room temperature.
2
Prepare the Second Marinade (5 minutes)
In a separate large bowl, whisk the hung curd until it is smooth and creamy with no lumps.
Add the roasted besan, tandoori masala, cumin powder, coriander powder, garam masala, turmeric powder, and crushed kasuri methi.
Pour in the cooled mustard oil and add the optional red food color. Mix everything until you have a thick, uniform marinade paste.
3
Combine and Marinate (5 minutes prep, 4+ hours marination)
Add the chicken from the first marinade to the second yogurt-based marinade.
Use your hands to coat each piece of chicken evenly and generously.
Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight for the most tender and flavorful results.
4
Cook the Chicken (30-35 minutes)
Take the chicken out of the refrigerator 30 minutes before cooking to let it come to room temperature.
Oven Method: Preheat your oven to 230°C (450°F). Line a baking tray with foil and place a wire rack on top. Arrange the chicken pieces on the rack, ensuring they don't touch.
Bake for 20 minutes. Then, remove the tray, flip the chicken pieces, and baste generously with melted butter.
Return to the oven and bake for another 10-15 minutes, or until cooked through and the internal temperature reaches 74°C (165°F).
Grill Method: Preheat your grill to medium-high heat. Place the chicken pieces on the grill. Cook for 12-15 minutes per side, basting with butter after the first flip, until charred in spots and cooked through.
5
Rest and Serve (5-10 minutes)
Once cooked, remove the chicken from the oven or grill and let it rest on the wire rack for 5-10 minutes. This allows the juices to redistribute, keeping the chicken moist.
Sprinkle generously with chaat masala just before serving.
Serve hot with onion rings, lemon wedges, and a side of mint chutney.
4
Serving size: 2 pieces
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
2 tablespoon Roasted Chana Dal (Acts as a thickener)
2 tablespoon Lemon Juice (Freshly squeezed)
0.75 teaspoon Salt (Adjust to taste)
0.5 teaspoon Black Salt (Also known as Kala Namak)
0.5 teaspoon Sugar (Optional, to balance flavors)
3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)
Instructions
1
Prepare the Herbs (4 minutes)
Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2
Combine Ingredients in Blender (1 minute)
Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3
Blend to a Smooth Paste (3 minutes)
Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.
4
Taste, Adjust, and Serve (2 minutes)
Transfer the chutney to a serving bowl.
Taste and adjust the seasoning. You may want to add more salt for savoriness, lemon juice for tang, or a pinch more sugar to balance the flavors.
Serve immediately with snacks like samosas, pakoras, or as a spread. Store leftovers in an airtight glass container in the refrigerator.
Add the chopped coriander leaves and optional green chili.
Toss gently with your hands or two forks until the rings are evenly coated with the spices.
5
Serve Immediately
Serve the Laccha Pyaz immediately to enjoy its maximum crispness and fresh flavor.
It is an excellent accompaniment to grilled meats, kebabs, dal makhani, and rich curries.
