Halwai July 14, 2019


• 1kg – Chicken
• 500 gms – yogurt
• 1 tsp – Ginger paste (heaped)
• 1 tsp – Garlic paste (heaped)
• 1 tsp – Sugar
• 2-3 Cloves
• 2-3 tbsp – Lime juice
• 2 tbsp – oil
• Butter for glazing
• Seasoning: Salt, according to taste ( sea salt if available)
• 1 tsp – pepper powder
• 2 tbsp – cayenne pepper
• 2 tbsp – Red Chilli powder
• 2 tbsp – coriander powder
• 1 tsp – Garam Masala
• Red Food colour, optional
• 2 tsp – chat masala
• 1 tsp – Turmeric powder
• Garnish: Caramelized Onion
• Thin sliced Cucumber
• Vinegar soaked Onion
• ccompaniments: Salad
• Raita
• Lassi
• Jal Jeera
• Mint chutney


  1. Pre-preparation:
  2. In a small deep bowl, add all the ingredients and seasoning except chicken and cloves.
  3. Mix the ingredients and seasoning well till you get a reddish paste.
  4. Apply the paste all over the chicken.
  5. You could cut down the chicken or use it full.
  6. Pierce the cloves inside the chicken preferably underneath the skin to extract as much flavour as possible.
  7. Coat the chicken well with the marinade and let it sit in the fridge wrapped in a cling film for 2 hrs.
  8. You could leave it overnight too and the result would only be better.
  9. For the marinade to seep inside the meat, make some gashes on the chicken. This will help the yogurt mix penetrate the meat well.
  10. For tandoori chicken:
  11. Remove the meat after two hours or next day.
  12. Preheat your oven to 250 degree C.
  13. Place the dip tray beneath, place the chicken on the wire rack and place it in the oven.
  14. Some electric ovens come with the grilling rods so you could pierce the chicken through that or just follow step-3.
  15. Let it cook at 200 degree for 30-35 mins.
  16. You could cut a piece of the leg to check if it’s done or not. If the leg is not pink, your chicken is done.
  17. Remove and rub the butter on the hot chicken, glazing it for that extra shine. Serve hot with wedges of lemon and accompaniments.

Recipe courtesy of Sify Bawarchi