Aaj kya pakaaya/khaaya

[NJMasti]

@dildirani

NJMasti

I used 7/8 tbsps of yoghurt, 2 tbsps tandoori masala, a pinch each of garam masala/salt/pepper, 1 tbsp tomato ketchup and one quarter tsp of chilli powder.

I made the marinade, Coated the chicken and let it marinade over night. Added a little oil to a karhai and let the chicken cook over a low/medium flame for about 1 hour or till chicken is cooked, with the lid on(depends on how much chicken you are cooking).

Once the chicken is cooked set them aside. Reduce the masala sauce left by turning up the flame and at this point add a squeeze of lemon juice. Once reduced and thickened, coat the chicken with this mixture.

If you want it more tandoori style/drier then you can bake in the oven for a further 20 mins.

Hope that helps.

Thanks for this info. I thought when you said steam it - you actually meant steaming it like Idli’s are steamed to cook