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)
Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
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.
Crispy, savory, and utterly addictive! Sweet onion rings are coated in a flavorful, spiced chickpea flour batter and deep-fried to golden perfection. A perfect tea-time snack or appetizer that's ready in minutes.
About Tandoori Chicken, Roomali Roti, Mint Chutney and Indian Onion Rings
Crispy, perfectly spiced Tandoori Chicken with soft Rumali Roti - a protein-packed, soul-satisfying treat!
This punjabi dish is perfect for dinner. With 1196.62 calories and 84.55000000000001g 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.
330cal
8gprotein
48gcarbs
12gfat
Ingredients
1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
After resting, gently knead the dough for another minute.
Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
Quickly and carefully, drape the stretched roti over the hot inverted kadai.
Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
Remove the roti from the kadai and place it on a clean cloth or plate.
Immediately fold it in half, and then in half again to resemble a handkerchief.
Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
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.
Peel the large onions and slice them crosswise into 1/4 to 1/2-inch thick rounds.
Gently separate the rounds into individual rings. Set aside the smaller center pieces for another use.
2
Make the Batter
In a large mixing bowl, whisk together the besan, rice flour, ajwain, turmeric powder, red chili powder, garam masala, hing, baking soda, and salt.
Gradually pour in the cold water while whisking continuously to form a smooth, thick batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being runny.
Do not overmix the batter. Let it rest for 10-15 minutes.
3
Heat the Oil
Pour oil into a deep pan or kadai, ensuring it's at least 2 inches deep. Heat over medium-high flame.
The ideal oil temperature is between 350-375°F (175-190°C).
To test without a thermometer, drop a small bit of batter into the oil. If it sizzles and rises to the top quickly without browning too fast, the oil is ready.
