Ghee Roast Tandoori Chicken
Medium Size – Finely Chopped
Khanum Tandoori paste
Ghee / Clarified Butter
Wash the chicken in a colander and keep aside. Heat a heavy bottom pan over medium heat and add ghee to it.
When it’s warm, add bay leaves and cumin seeds. Once they crackle, add chopped onion and sauté till they are pinkish. Add ginger paste and sauté again for a minute.
Add chicken pieces to it and sauté them till they changes their colour. Now add tandoori paste and mix well. Add 1/2 cup of water and cover the pan with lid. Let it cook for 15 minutes.
Open the lid and cook for another 2 minutes. Switch off the flame and serve hot.
You can try this same recipe with any other curry paste, as long as paste is bit spicy and the quantity used may vary.
I have used onion, bayleaves, cumin seeds, you can totally ignore this if you in super rush.