TANDOORI CHICKEN, TANDOORI ROTI AND MINT CHUTNEY

For the Roti :

all purpose flour   3 cups 
curd  or milk     1 1/2 cup
butter    6 tbsp
sugar     2 tbsp
yeast    11/2 tsp


Method
Put the flour in a mixing bowl, heat the milk with butter until the butter melts and milk is warm. stir in yeast and sugar .pour the milk mixture over the flour. Mix and knead until its soft .cover and let the dough rest in a warm place for 4 hrs .divide the dough in to small portions . roll each portions and put it on the tandoor plate as shown in the above pic.cook  for 3 mins.


For the Chicken :


chicken  1  kg
curd     1/2 litre
kashmiri chilli powder  2 tbsp
ginger paste  3 tbsp
garlic paste  3 paste 
lemon juice   2 full lemon
red colour    
salt         to taste
cinnamon    5 sticks crushed to powder
cloves      15 crushed to powder
tandoor powder  2 tbsp
normal chilly powder : 2 tbsp


Method :
mix all the ingredients to the chicken and marinate it well. keep it refrigerated overnight or minimum of 4-6 hours 
once its marinated keep the chicken pieces on the tandoori grill tray and cook for 15 mins both sides. 


Coriander Mint Chutney :


curd              1 cup
coriander leaves  few 
mint leaves       15 numbers
ginger            1 small piece
garlic            4 numbers
green chilly      1 small
lime or tamarind  little 


Method 
Insert all the above ingredients in a mixer grinder and make it in to a paste . chutney is ready !!!