Method for wet version :
1.
First defrost the chicken and wash .(make sure you pat the chicken dry)
2.
Then place the garlic ginger
and water and grind to form a paste.
3.
In a pan place all the chicken and ginger/garlic paste.
4.
Then add tandoori and chilli
powder and salt.
5.
Then add the red food colouring
. (If you want it to be less spicy you can reduce the chilli powder and replace
with red food colouring by the same amount which is reduced .
6.
Then add the yoghurt, 2 tbps.olive oil
and mix well.
7.
Leave to marinate for a minimum
of 2 hours.
8.
After it had marinated place on
high flame until you see water rise to the top of the pan .
9.
Then cook on slow flame until
there is no liquid left in the pan.
10. Once there is vey little sauce mix the remaining 2 tbsp of olive oil
Optional:
(If you want a bbq aroma then take an onion and slice the top and make the onion hollow like a cup,then heat a piece of coal and place inside the hole and place butter on the coal.place the onion with coal in the pan with the chicken and leave for 3 minutes)
Method for dry version :
Follow till Step 10 of the wet version
Make sure each piece of chicken is brushed with oil
Then place on a grill or directly on fire with a skewer ,make sure you are carfeul.
Method for Chutney:
1.Then make the chutney take chilli, mint, garlic,water and grind.
2.In another bowl take yoghurt and blend until
it reaches a smooth texture.
3.Then mix in the ground chutney paste and mix well.
Notes:
1.
If you want to get a burnt
effect place oil on the chicken and put between a BBQ grill and place directly
on fire
2. The healthier version is without placing
directly on the fire.
3. If not all the chutney is consumed on the same
day , refrigerate and you can use it within the following three days.
4. I personally prefer the wet version.
