TANDOORI CHAAP Recipe
Ingredients
| Lamb chops | 360 Gram | |
| Raw papaya paste | 20 Gram | |
| Salt | 1 Gram | |
| Yoghurt | 150 Gram | |
| Curd | 150 Gram (hung) | |
| Malt vinegar | 50 Milliliter | |
| Ginger paste | 15 Gram | |
| Ginger paste | 15 Gram | |
| Garlic paste | 8 Gram | |
| Garlic paste | 8 Gram | |
| Red chili paste | 25 Gram | |
| Turmeric powder | 5 Gram | |
| Shahi jeera | 10 Gram | |
| Oil | 50 Milliliter | |
| Oil | 50 Milliliter | |
| Kachri powder | 5 Gram | |
| Garam masala | 5 Gram |
Nutrition Facts
Serving size
Calories 1257 Calories from Fat 984
% Daily Value*
Total Fat 110 g169.8%
Saturated Fat 9.8 g49%
Trans Fat 0 g
Cholesterol 19.5 mg6.5%
Sodium 1040.5 mg43.4%
Total Carbohydrates 20 g6.6%
Dietary Fiber 1.1 g4.2%
Sugars 10.5 g
Protein 47 g94.7%
Vitamin A 55.1% Vitamin C 4.4%
Calcium 26.3% Iron 24.6%
*Based on a 2000 Calorie diet
Directions
APPLY FIRST MARINATION AND LEAVE FOR 45 MIN
MAKE SECOND MARINATION, IT SHOULD BE RED AND BRIGHT TO LOOK AT.
ADD THE MEAT AND LET IT MARINATE FOR ANOTHER 2-3 HRS
ON THE SKEWER, ARRANGE THE BONE SIDE DOWN OR TOWARDS THE HOOK, THEY SHOULD BE ARRANGED CLOSELY.
COOK THEM IN A MEDIUM HOT TANDOOR, BASTE AND REST BEFORE COMPLETELY COOKING THROUGH.
Chef
