Tandoori Chicken Khichuri Recipe


Tandoori Chicken Khichuri


For chicken tandoori: 

➠ 1 chicken, 

➠ Half a cup of sour curd, 

➠ 1 tablespoon of ginger, 

➠ 2 teaspoons of garlic, 

➠ Half a teaspoon of hot spices, 

➠ Half a teaspoon of cumin powder, 

➠ Half a teaspoon of black pepper powder, 

➠ 1 teaspoon of chilli powder, 

➠ 4 tablespoons of mustard oil, 

➠ Salt to taste and 1 teaspoon of turmeric powder.

For khichuri: 

➠ 2 cups of polao rice, 

➠ 1 cup of fried mug dal, 

➠ Half cup of oil or ghee, 

➠ Half cup of crushed onion, 

➠ 1 tablespoon of finely chopped ginger, 

➠ 8 cardamoms, 

➠ 4 pieces of cinnamon, 

➠ 6 cloves, 

➠ 3 bay leaves, 

➠ salt to taste, 

➠ 5 Half a teaspoon of turmeric powder and 8 cups of hot water.

Method: Wash and clean the chicken and cut it into 4 pieces. Cut the stain with a knife. Marinate all the spices and oil together in the chicken and leave it for 2 hours. Then grill the marinated chicken in a grill or frying pan. When one back is done, turn it over and fry the other back.

Meanwhile, wash the rice and pulses for khichuri and drain the water. Fry the onion and keep it in the barista. In a pan, take ghee and stir in cardamom, cinnamon, bay leaves and cloves. Now fry with rice and pulses for 2 to 3 minutes. When it is fried, stir it with hot water and salt. When it boils, reduce the heat of the oven and cover it with green chillies and barista. Now put it in the oven with a hot pan under the pot for 20 to 25 minutes. When the rice is cooked, take it down and serve garnished with tandoori chicken.


authorHello, my name is Ibrahim. I'm a 30 year old self-employed Pirate from the Bangladesh.
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