Tandoori Chicken Gypsy Style

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

Satay Peanut Sauce

Satay peanut sauce in a blend of peanut crushed and added with shrimp paste spiced with c...

Malvani Masala

Malvani masala is an incredible combination of India spices often used in the Konkan cuis...

Chicken Do Pyaza - Murg Do Pyaza

Chicken Do Pyaza is a delicious Indian recipe served as a Curries, Marinated chicken is c...

Chicken Cheesy Bread

Chicken Cheesy Bread is kid-friendly dish prepared with boneless chicken, it is delicious...

Chicken Hush Puppies

Chicken Hush Puppies are awesome, simple, no-fuss, guilt-free, air fried snacks made with...

Butter Chicken

the very famous Indian butter and chicken dish with silky tomato gravy...

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

(18 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?