Chicken Tandoori and Mint Chutney

CHICKEN TANDOORI

INGREDIENTS

Chicken pieces  -  500gms
Lemon juice  -  1 lemon
Red chilli powder  -  2 tsp
Garam masala  -  2 tsp
Beaten Curd  -  1 cup
Oil for brushing
Salt  -  as required

METHOD

Clean and wash the chicken pieces and prick the pieces all over with a fork or knife.
Rub the pieces well with salt, red chilli powder, garam masala and lemon juice and keep aside for 30 minutes
Add a pinch of red color to the beaten curd.
Mix well and add to the marinated chicken pieces and refrigerate for 3-4 hours
Place the chicken pieces on the grill rack of microwave.
Brush with oil and cook on the grill rack on combination-3 for 10 minutes or till tender.
Turn the pieces over halfway through cooking time.
Then grill it again for 15-20 minutes turning over the pieces frequently and brushing with oil.
Serve hot with lemon or mint chutney.


MINT CHUTNEY

INGREDIENTS

Curd  -  1 cup
Mint leaves  -  1/2 cup
Coriander leaves  -  1/4 cup
Green chilli  -  1 nos
Chopped ginger  -  1 tsp
Cumin powder  -  1/2 tsp
Salt  -  as needed

METHOD

Take the curd in a cup and beat it gently.
Mix the cumin powder and salt in the curd.
Grind the mint leaves, coriander leaves, green chilli, chopped ginger with little water to a smooth paste.
Mix the ground chutney to curd.
Blend both of these well till they become uniform and even in color.
Serve with tandoori.