Andhra Chilli Tandoori Chicken

About Andhra Chilli Tandoori Chicken

Ingredients

• Whole chicken, cut into bite sized pieces 1
• Turmeric powder ¼ tsp
• Guntur chilli powder 1 tsp
• Lemon juice 2 tbsps
• Salt to taste
• Ginger-garlic paste 1 tbsp
• Fresh mint leaves, finely chopped 1 small bunch
• Fresh coriander leaves, finely chopped 1 small bunch
• Green chillies, slit 2
• Hung yogurt 2 cups
• Coriander powder 1 tsp
• Garam masala powder 1 tbsp
• Cumin power 1 tsp
• Red chilli powder 1 tsp
• Olive oil 1 tbsp
• Oil 2 tbsps
• Sweet potato wedges
• Medium sweet potatoes, boiled, peeled and cut into wedges 2
• Olive oil 2 tbsps
• Dried fenugreek leaves (kasoori methi), powdered 1 tsp
• Chaat masala 1 tsp

How to Make Andhra Chilli Tandoori Chicken (Stepwise Photos)

Method

1. Take chicken pieces in a mixing bowl, add turmeric powder, guntur chilli powder, lemon juice and salt and mix well. Set aside to marinate for some time.
2. For 2nd marination, take mint leaves, coriander leaves, green chillies, hung yogurt, coriander powder, garam masala powder, cumin powder, red chilli powder, salt and olive oil in another bowl and mix well. Add marinated chicken pieces and mix well.
3. Heat oil in a non-stick pan, add marinated chicken and mix. Cover and cook till the chicken is done.
4. Heat olive oil in another non-stick pan, add sweet potatoes, fenugreek leaves powder and chaat masala and saute till the sweet potatoes become light golden and crisp.
5. Serve the sweet potatoes with the chicken.

Additional Tips and Tricks

About chef

Chef Saransh Goila

Saransh’s first taste of television success began when he tried out and won a spot on FOOD FOOD Maha Challenge, hosted by Sanjeev Kapoor and Madhuri Dixit. Saransh went on to win the coveted title of India Ka Super Chef.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps