Ingredients for Chicken Schezwan Tandoori

• 1 tbsp coriander seeds

• 1 tsp cumin

• 1/4th black pepper corns

• 1 tbsp dried fenugreek leaves

• 4-5 dried Kashmiri chillies

• 1/4th cup hung curd

• 2 tsp ginger garlic paste

• Salt to taste

• ½ tsp garam masala powder

• 1-2 tbsp mustard oil

• Juice of half lemon

• 1 tsp Kashmiri chilli powder

• 3 chicken leg pieces

• 1 tbsp butter

• 4 dried Kashmiri chillies

• Salt to taste

• 1/4th white pepper powder

• 1/4th tsp soya sauce

• 1 tsp white vinegar

• 1 tbsp tomato ketchup

• 1-2 tbsp oil

• 1 tbsp chopped garlic

• ½ tbsp chopped ginger

Steps for Chicken Schezwan Tandoori

• Take coriander seeds, black pepper corns, fenugreek leaves (Kasturi methi) and dried kashmiri chillies. Grind the spices into a fine powder. • Tip – you can choose to roast spices before grinding them. • Add curd, ginger garlic paste, salt, garam masala powder, mustard oil, lemon juice and mix everything well. • Add kashmiri chilli powder (or red tandoori colour) and mix. • Make fine cuts on the three chicken leg pieces. Coat with masala evenly and make sure to masala reaches in the cuts. • Note – chicken leg pieces should be washed and dried properly. There should be no water or moisture left out. • Use the leftover masala to make schezwan sauce. • Set aside the chicken to marinate for 3 to 4 hours. You can also leave the chicken to marinate overnight. • On a hot pan, add butter (or oil) and let it melt. Add chicken pieces and cook on high flame for 5 minutes. • Adjust the flame on low and keep flipping chicken pieces to make sure they’re tender. Cover with lid and cook for 5 to 10 minutes. • Take dried kasmiri chillies, boil them for 10 minutes and grind into a fine paste. • Now add salt, white pepper powder, soya sauce, white vinegar, tomato ketchup to the paste and mix all the ingredients. • Coming back to the chicken, make sure all sides of chicken pieces are cooked well. It should take about 20 minutes in total. Dry out masala in the pan. • For Smoky Flavour – create a space in between the pan and place a piece of hot coal in the small vessel. Drizzle some butter and cover with lid for 5 minutes. • Take a grilling basket, grease with oil and place chicken pieces on it. Wash some butter on the chicken pieces. • On medium flame, hold the basket above the flame and roast the chicken. • Repeat the same for all chicken pieces. • For Schezwan Sauce - In a pan, heat oil, add chopped garlic, ginger and cook them until there is change in colour. • Add the paste, leftover spice masala and some water to the pan. Sizzle everything on high flame for 2 minutes. • Keep the consistency thick, adjust the flame low and toss roasted chicken in the pan. • Turn on high flame and sizzle chicken pieces in the schezwan sauce. Your lip-smacking chicken schezwan tandoori is ready!