Monday, 1 December 2014



1.      1 whole chicken with skin, which weighed around 1.75kg
2.      Kashmiry chilly powder-2tsp
3.      Ginger garlic paste-1n1/2tsp
4.      Cumin powder-3/4tsp
5.      Garam masala powder-1tsp
6.      Kasuri methi-1tbsp
7.      Curd-1/4 cup
8.      Lemon juice-1/4 of 1 lemon
9.      Salt
10.  Thread for tying the legs and wings

Second marinade
1.      Oil-3 or 4 tbsp
2.      Kasmiri chilly-1tsp
3.      Cumin powder-1/2tsp
4.      Garam masala-1tsp
5.      Salt-very few

Method of preparation

1.      Thoroughly clean the chicken both outside and cavity. Make few slits all over the chicken.
2.      Mix ingredients 2-9.apply this all over the chicken. Keep it in the fridge for 2 to 5 hrs.Do not freeze.
3.      Bring it to room temperature before cooking. Mix all the ingredients listed below second marinade. Gently applied it all over the chicken. Do not skip this step as it is necessary for a glossy colorful crust.
4.      Keep the chicken on a cutting board or flat surface, gently bring the legs towards the lower side and tightly tie it together. Next bring both the wings towards the breast portion(inwardly) and tie it tightly. You need 3 or 4 folding of ordinary thread for this. Take another thread wrap it around thigh portion of the chicken to hold it close to the body .Do the same with the wings also. This process  keep the chicken in shape and intact even after cooking.
5.      I baked it in Rotisserie at 230 degree for 1 hour. You can do the same on a baking tray lined with aluminum foil. After 1 hour take it out and cut a portion check whether it has cooked. If it is pink, it needs to be cooked for some more time.
Cut and serve with mint chutney.



1.      Coriander leaves-one handful
2.      Mint leaves-half of coriander leaves
3.      Garlic-3 or 4 pods
4.      Ginger-1 small piece
5.      Green chilly-1small
6.      Curd-1/2 cup
7.      Cumin powder-1/2tsp
8.      Salt
Method of preparation

1.      Thoroughly wash the leaves.Grind all ingredients except cumin powder.just before serving sprinkle cumin powder over the top.
Enjoy with any tikkas


  1. Good one . Perfect for christmas

  2. Terror Tandoori chicken dear... Mouthwatering

  3. Both are superb together. The chicken is super moist and the mint chutney; I can just drink it with a spoon.

  4. OOOO... vaayil kappalodunnu.... yum yum...

  5. Drooling over it.........first time here............. a great collection of recipes........ glad to follow u :)

  6. Oooh!!! this looks awesome. I have always wanted to try this..bookmarked for sure.