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"Malai creamy chicken tandoori - www.kitchenmai.com"
Kitchen Mai

Malai (creamy) chicken tandoori

A velvety textured, delicious grilled chicken recipe with a mint chutney
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Prep Time 5 minutes
Cook Time 25 minutes
Marination 6 hours
Total Time 6 hours 30 minutes
Servings: 2 people
Course: Appetizer, Brunch, Dinner, Main Course, Side Dish
Cuisine: Indian, North Indian
Calories: 141
Ingredients Equipment Method Notes

Ingredients
  

  • 2 chicken legs (with the thighs)* roughly 200g
  • 1 tbsp white pepper powder
  • 2 tbsp lime juice
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 2 tsp chaat masala
  • salt to taste
For the marination
  • 1 tbsp poppy seeds
  • 2-3 green chilis optional
  • 4 tbsp Greek yoghurt hung curd
  • 2 tsp garam masala powder
  • 1 tsp coriander powder
  • 1 tsp kasuri methi dried fenugreek leaves
  • 1 tbsp fresh coriander leaves chopped
  • 4 tbsp fresh cream
  • 1 tsp corn starch
For the mint chutney
  • 1 cup fresh mint leaves
  • ½ cup fresh coriander leaves
  • ½ inch ginger chopped
  • 1 tsp cumin seeds
  • 4-5 tbsp yoghurt whisked
  • 1 tsp chaat masala
  • 2-3 green chilis
  • salt to taste

Equipment

  • Oven/grill/barbecue/griddle pan

Method
 

  1. Clean and pat dry the chicken legs and make a few gashes on it. Rub the salt, pepper, lime juice, ginger and garlic pastes on them well. Keep aside for 15-20 minutes
    "Malai creamy chicken tandoori - www.kitchenmai.com"
  2. Soak the poppy seeds with the chilis (if using), in 2 tablespoons of water, for 30 minutes
    "Malai creamy chicken tandoori - www.kitchenmai.com"
  3. Grind it to to smooth paste with the same water in a blender/mixer
    "Malai creamy chicken tandoori - www.kitchenmai.com"
  4. Add all the marination ingredients in a bowl, with the poppy seeds paste and mix well**
    "Malai creamy chicken tandoori - www.kitchenmai.com"
  5. Apply this on the chicken pieces well and massage. Keep this to marinate, in the fridge, overnight or at least for 2 hours
    "Malai creamy chicken tandoori - www.kitchenmai.com"
  6. Pre-heat your oven to 180°C. Place the chicken legs on a baking tray, spray some cooking oil on them and grill it n the oven for 10-12 minutes on each side
    "Malai creamy chicken tandoori - www.kitchenmai.com"
To make the mint chutney
  1. Add all the ingredients for the chutney in a blender/mixer jar and make a smooth paste of it using 3-4 tablespoons of water
    "Malai creamy chicken tandoori - www.kitchenmai.com"
  2. Add this to the whisked yoghurt and mix well
    "Malai creamy chicken tandoori - www.kitchenmai.com"
  3. Keep it in the refrigerator until serving
    "Malai creamy chicken tandoori - www.kitchenmai.com"
  4. Serve the malai (creamy) chicken tandoori, sprinkled with chaat masala along with the mint chutney and salad. Enjoy!
    "Malai creamy chicken tandoori - www.kitchenmai.com"

Notes

  • *You can use any cut of the chicken or even boneless pieces
  • **If using cheese, add it in this step along with the other ingredients
  • tbsp - tablespoon
  • tsp - teaspoon
  • g - grams