Preparation
Chicken: Mix 50g Aachi Tandoori Chicken Masala with 40g curd and 20ml water. Mix well to paste consistency. Add 850g boneless chicken pieces to the above content. Marinate for 15 minutes and toast the pieces in a pan. No need to add salt.
For Chicken with Bone: Mix 50g Aachi Tandoori Chicken Masala with 40g curd and 20ml water. Mix well to paste consistency. Add 850g chicken pieces to the above content. Marinate for 1 hour. Toast the pieces in a pan for enhanced taste Grill the chicken pieces for 10 minutes. No need to add salt.