Tandoori Chicken Gypsy Style

Share
19 Ratings
39 Reviews
Print
Recipe By Vahchef
50 m
2 servings
234 Cals

Sufyani Murg Dahi Aloo

Sufyani Murg Dahi Aloo is one of the rich recipes which have mughlai cuisine influence. I...

Chicken Tacos With Dill Leaves

Chicken Tacos With Dill Leaves is an excellent non-vegetarian dish. Chicken pieces cooked...

General Tso’s Chicken

General Tso's Chicken is an awesome dish made with succulent pieces of chicken battered a...

Grandma Chicken Curry

Chicken curry is a very popular and common delicacy in Kerala. ...

Street Food Chicken 65

Chicken 65 is a spicy, deep-fried chicken dish originating from Chennai, India, it is a q...

Chicken Tempura

Chicken tempura is really popular on Iftar table these days and served with sauce. ...

Tandoori Chicken Gypsy Style Recipe, How To Make Tandoori Chicken Gypsy Style Recipe

Name: TANDOORI CHICKEN GYPSY STYLE
Prep time: 15 min
Cook time: 35 min
Total time: 35 min
Yield: 2

A popular Indian chicken dish consisting of chicken marinated in a mixture of yoghurt and spices traditionally cooked at high temperatures in a tandoori (clay oven) and also can be prepared on a traditional barbecue grill.

About Recipe

How to make TANDOORI CHICKEN GYPSY STYLE

(19 ratings)

39 reviews so far

Prep time
15 mins

Cook time
35 mins

Total time
50 mins

Author : Vahchef
Main Ingredient : Chicken

Servings : 2 persons
Published date : March 07, 2019

Ingredients used in TANDOORI CHICKEN GYPSY STYLE
• Check pea flour - 3 tablespoons.
• Cumin seeds - 1 tea spoon.
• Pepper corns - 1/2 tea spoon.
• Coriander seeds - 1 tablespoon.
• Butter - 2 tablespoons.
• Oil - 2 tablespoons.
• Lemon juice - 2 tablespoons.
• Ginger garlic paste - 1 tablespoon.
• Chili powder - 1 tablespoon.
• Salt - to taste.
• Chicken legs - 4 numbers.
• Green chilies - 10 numbers.
• Coriander leaves (chopped) - 1/2 bunch.
• Garam masala - 1 tablespoon.
• Mint leaves(chopped) - 1/2 bunch.
• Hung curd - 1/2 cup.
• Kabab masala - 1 tea spoon.
Method:
In a bowl add salt, chilly powder, ginger garlic paste, lemon juice, mix it well, apply the paste to the chicken and marinate overnight. Heat oil in a pan add coriander seeds, peppercorns, cumin seeds, chickpea flour, reduce the flame and roast them. Add garam masala powder, green chilies, coriander leaves, mint leaves, salt, switch off the flame, once this cools down blend them into a coarse paste. Apply the coarse paste masala and hung curd to chicken (if you want to use red food coloring), leave it for 45 minutes. Put the marinated chicken in the oven cook at for 220c. After every 8 minutes pull the chicken out and baste with butter cook for 25 to 30 minutes. After that sprinkle kabab masala or chat masala, squeeze the lemon juice on top of the chicken.

krishpush Posted on Tue May 14 2013

Super.......

Reply 0 - Replies

coco200066 Posted on Tue May 14 2013

Looks awesome....did you say lime juice? Looks like a lemon?

John T Posted on Tue May 14 2013

Wow Sanjay, you were really chowing down!

Tropically Happy! Posted on Tue May 14 2013

really? the difference is what?

Cherita Md Posted on Tue May 14 2013

I love breast lol

LOL...sorry I wasn't being rude, I was asking a genuine question. You said squeeze in lime juice but the skin looked like a lemon? So should we use lemon or lime?