Ingredients

• 1/2 kg - chicken, cubed (can use chicken legs)
• 1 cup - curd
• 3 tsp - cream
• 1/2 cup - corn flour
• 1 tsp - maida
• 3 tsp - red chilli powder
• 2 tsp - garam masala powder
• 2 tsp - vinegar
• 1/2 cup - lime juice
• A pinch of red food colour
• 1/2 tsp - black pepper powder
• Salt
• Oil for deep frying
• Coriander leaves

How to Make Nizami Hyderabadi Tandoori Chicken

• Marinate chicken (make slits on chicken) with ginger garlic paste, lime juice and vinegar. Keep aside for 30 mins.
• Meanwhile, take a bowl, add curd, corn flour, maida, red chilli powder, garam masala powder, food colour and salt. Mix well to make a thick paste.
• Strain this paste into a pan through a strainer.
• Add the marinated chicken and 2 cups of water. Boil the chicken without covering pan till the chicken absorbs all the juices and is cooked partially.
• Now let the chicken cool for 5-10 mins.
• Heat oil in a kadai, add 2-3 pieces of this juicy chicken to the oil and fry till red, crisp and golden.
• Remove and place on a tissue so that all the oil drains out.
• Sprinkle 1 tsp red chilli powder, black pepper powder, lots of coriander leaves and garam masala powder on the chicken. Serve hot, garnished with onions slices and lime wedges.