Tandoori Chicken In Pan

Ingredients

• 500 grams chicken (leg and breast pieces)
• 1/2 cup thick curd
• 1 tbsp Kashmiri chilie powder
• 1 tbsp besan or corn flour
• to taste Salt
• 1/2 lemon squeeze
• 1 tbsp Ginger Garlic paste
• 1/2 tsp turmeric powder
• 1/2 tsp Dry mango powder
• 1/2 tsp methi powder
• 1/2 tsp ginger powder (optional)
• f 5-6 Make a fine paste oGarlic peeled,
• 1/2 tsp mustard oil,
• 4-5 soaked Kashmiri chillies,

Steps

1. Wash chicken pieces and make 3-4 cuts on each piece from both sides
2. Dry spice mix – Mix dry ginger powder, Kashmiri chilli powder, pinch of salt and methi powder – use this as first marination
3. Squeeze 1/2 lemon on chicken and then add dry spices, turmeric powder,ginger garlic paste, salt to taste and rub chicken with these spices – keep aside for 2 minutes. (You can mix all spices and paste at one go also but for results keep 2 min gap)
4. Then add curd, Corn flour/ Vesa and fine paste for 2nd marination, rub the marination on each pieces and coat then completely, keep aside for 20-25 minutes in room temperature.
5. On a pre heated pan, add 2 tbsp oil or butter, place chicken pieces and let it roast for 1.5 minutes on each sides (don’t over crowed the pan roast chicken in 2 batches)
6. Garnish with ginger, coriander leaves and lemon wedge.