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Green chicken tandoori Recipe

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This recipe for Green chicken tandoori is from Reethi’s Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chicken leg-5
Chilly powder-1tsp
Ginger garlic paste-1tbsp
Lemon-1/2 piece
Salt- as needed
Curd-4 tbsp
Pepper powder-1 tsp
Green chilies-3
Mint leaves-1 fistful
Almonds-8
Coriander leaves-1 fistful
Directions:
Directions:
To grind:
In a mixer jar, add mint leaves, coriander leaves, almonds and grind them to coarse paste.

Marination:
• Clean the chicken pieces with salt and turmeric. Remove the skin from leg pieces.
• In a bowl, add curd, ginger garlic paste, ground green paste, lemon juice, pepper powder, chilly powder, cumin powder and mix well.
• Cut very shallow little lines into the de-skinned chicken legs and add them to the bowl.
• Now add the chicken legs into the yogurt mixture.
• Add this into a closed bowl or ziplock and refrigerate for at least 5-8 hours.

To cook in air fryer:
Arrange the chicken pieces in air fryer and set the temperature to 360 degrees F for 10 minutes.

Flip the chicken pieces and air fry for another 12-15 minutes.
Transfer to a plate and squeeze half of lemon juice and mix serve.

To cook in oven:
• Preheat oven to 350 degrees F for 5 min.
• Place the marinated chicken pieces in tray and set the temperature to 450 degree F and bake for about 25 minutes.
• Flip both sides and cook evenly.
• Remove from oven and add some lemon juice and coriander leaves and serve hot.
Number Of Servings:
Number Of Servings:
2-3
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Coriander leaves should be more than mint leaves for green paste.
Add cashew nuts instead of almonds.

 

 

 

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