Royal Tandoori Experience 😘💐👍😋

Royal Tandoori Platter – Media Demonstration by Chef Avtar Singh Rana

1. Tandoori Chicken

Ingredients

• 1 whole chicken (cut into 4–8 pieces)
• 1 cup hung yogurt
• 2 tbsp ginger-garlic paste
• 1 tbsp Kashmiri red chili powder
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tbsp lemon juice
• Salt to taste
• 1 tbsp mustard oil

Method

1. Make deep cuts in chicken pieces.
2. Mix all ingredients into a marinade.
3. Marinate for 6–8 hours.
4. Roast in a tandoor or oven at 220°C (425°F) for 25–30 minutes.
5. Brush with butter and serve hot.

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2. Chicken Tikka

Ingredients

• 500g boneless chicken thigh cubes
• ¾ cup hung yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp red chili powder
• Salt
• 1 tbsp mustard oil

Method

1. Combine all ingredients and marinate chicken for 4 hours.
2. Thread onto skewers.
3. Grill at high heat until charred and cooked.
4. Finish with lemon juice and butter.

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3. Murgh Malai Kebab

Ingredients

• 500g chicken breast cubes
• ½ cup cream
• ½ cup cheese spread
• 2 tbsp cashew paste
• 1 tsp white pepper
• 1 tbsp ginger-garlic paste
• Salt

Method

1. Mix all ingredients thoroughly.
2. Marinate chicken for 4–6 hours.
3. Skewer and grill until lightly golden.
4. Brush with cream before serving.

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4. Murgh Hariyali Tikka

Ingredients

• 500g chicken cubes
• 1 cup coriander leaves
• ½ cup mint leaves
• 2 green chilies
• ½ cup yogurt
• 1 tbsp ginger-garlic paste
• Salt
• 1 tbsp lemon juice

Method

1. Blend coriander, mint and chilies into a smooth paste.
2. Mix with yogurt and seasonings.
3. Marinate chicken for 4 hours.
4. Grill until smoky and tender.

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Hari Chutney

Ingredients

• 1 cup coriander leaves
• ½ cup mint leaves
• 2 green chilies
• 1 tbsp lemon juice
• Salt

Method
Blend everything until smooth.

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Beetroot Chutney

Ingredients

• 1 boiled beetroot
• 2 cloves garlic
• 1 dried red chili
• 1 tsp cumin
• Salt
• 1 tbsp lemon juice

Method
Blend all ingredients into a smooth chutney.

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Peach Chutney

Ingredients

• 2 ripe peaches (diced)
• 1 tbsp sugar
• 1 tbsp vinegar
• ½ tsp chili flakes
• Pinch of salt

Method
Cook all ingredients on low heat for 10–12 minutes until thick and glossy.

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Sabudana (Sagu Dana) Papad

Ingredients

• 1 cup sabudana
• 4 cups water
• Salt
• ½ tsp cumin

Method

1. Soak sabudana for 4 hours.
2. Cook with water until translucent.
3. Add salt and cumin.
4. Spread thin rounds on plastic sheets.
5. Sun-dry for 1–2 days.
6. Deep fry before serving.

Presentation

Arrange tandoori chicken, chicken tikka, murgh malai kebab and hariyali tikka on a royal brass platter. Serve with hari chutney, beetroot chutney, peach chutney, onion rings, lemon wedges and crispy sabudana papad for an elegant media demonstration platter.