Knowing these 4 marinades will always come useful what with numerous incredible dishes waiting to be made. Likewise, some ingredients in the marinade will shock you.

4 KINDS OF TANDOORI MARINATIONS

Active ingredients

1200 grams chicken leg boneless, cut into 1 inch pieces
2-3 tbsps butter + for basting + for brushing
Chaat masala to sprinkle
Onion rings to serve
Lemon wedges to serve
Mint delegates serve
Green chutney to serve
Red marination
1 1/2 tablespoons red chilli paste
1/2 cup hung yogurt
2 tbsps ginger-garlic paste
Salt to taste
1 1/2 tsps red chilli powder
1/4 tsp black salt
1 tsp garam masala powder
1/2 tsp roasted dried fenugreek leaves (kasuri methi) powder
1/2 tsp chaat masala
1 tablespoon roasted gram flour (besan).
1/2 lemon.
2 tablespoons mustard oil.
Yellow marination.
1/2 tsp turmeric powder.
1/2 cup hung yogurt.
1 1/2 tbsps ginger-garlic paste.
Salt to taste.
1/4 tsp yellow chilli powder.
1/4 tsp black salt.
1 tsp kasundi mustard paste.
1/2 tsp chaat masala.
1/2 tsp garam masala powder.
1/2 tsp roasted dried fenugreek leaves (kasuri methi) powder.
1/2 lemon.
2 tbsps mustard oil.
1 tablespoon roasted gram flour (besan).
Green marination.
1/3 cup blanched spinach puree.
1/2 cup hung yogurt.
1 1/2 tbsps ginger-garlic paste.
1 tsp green chilli paste.
Salt to taste.
1/4 tsp black salt.
1 tablespoon fresh coriander paste.
1/2 tsp garam masala powder.
1/4 tsp roasted dried fenugreek leaves (kasuri methi) powder.
1 1/2 tablespoons roasted gram flour (besan).
1/2 lemon.
2 tbsps mustard oil.
1/2 tsp chaat masala.
White marination.
1/2 cup hung yogurt.
1 tablespoon ginger-garlic paste.
1/2 tsp green chilli paste.
Salt to taste.
1/4 tsp black salt.
1/4 tsp white pepper powder.
1/4 tsp mace (javitri) powder.
1/4 tsp green cardamom powder.
1/4 tsp garam masala powder.
1/4 tsp roasted dried fenugreek leaves (kasuri methi) powder.
1/4 tsp chaat masala.
1/3 cup fresh cream.
2 tablespoons roasted gram flour (besan).
40 grams processed cheese.
2 tbsps butter, room temperature.
1/2 lemon.

Technique.

1. To make red marination, take hung yogurt in a big bowl. Include red chilli paste, ginger-garlic paste, salt, red chilli powder, black salt, garam masala powder, dried fenugreek leaves powder, chaat masala, roasted gram flour, and squeeze the juice of lemon and include mustard oil and whisk till well integrated.
2. To make yellow marination, take hung yogurt in another bowl. Include ginger-garlic paste, turmeric powder, salt, yellow chilli powder, black salt, kasundi mustard paste, chaat masala, garam masala powder, roasted dried fenugreek leaves powder, and squeeze the juice of lemon. Add mustard oil and blend till well combined. Add roasted gram flour and mix well.
3. To make green marination, take hung yogurt in yet another big bowl, include ginger-garlic paste, green chilli paste, salt, black salt, spinach puree, coriander paste, garam masala powder, roasted fenugreek leaves powder, roasted gram flour, squeeze the juice of lemon into it, include mustard oil and chaat masala and mix till well integrated.
4. To make white marination, take hung yogurt in another large bowl, add ginger-garlic paste, green chilli paste, salt, black salt, white pepper powder, mace powder, green cardamom powder, garam masala powder, roasted dried fenugreek leaves powder, chaat masala, fresh cream, roasted gram flour, grate the processed cheese, and include butter, and squeeze the juice of lemon and whisk till well integrated.
5. Add 300 grams chicken into each marination and blend well. Reserve to marinade for 1-2 hours.
6. Thread the chicken pieces onto specific skewers.
7. Heat butter in a non-stick grill pan. Location the chicken skewers on it and grill on high heat for 3-4 minutes. Flip and cook the other side till done, basting with butter in between.
8. Organize the prepared chicken skewers on a serving plate and brush some butter over them. Sprinkle chaat masala and serve hot with onion rings, lemon wedges, mint leaves, and green chutney.

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