Ingredients: Mutton (Lanb) Lababdar Mutton(Lamb meat) – 300 grams Ginger garlic paste- 4 Tbsp Big Cardamon(Badi Elaichi)- 2 Nos Small Cardamom( Chhoti Elaichi)- 3Nos Laung (Clove)- 3 Nos Javitri- 2 Nos Dal Chini(Cinnamon)- 1 one inch stick Curry leaf(Tez patta)-1No Oil- 60ml Water – 600ml Onion  chopped- 150 gm Tomato puree-100ml Capsicum(Shimla mirch)- 40 gm Degi mirch- 2 gm Salt to taste White pepper- 4 gm Kasturi...

Mr. Monish Gujral (MD) Moti Mahal Delux Tandoori Trail Restaurants reveals the secret recipes to making the finest Indian Tandoori Chicken from the famous book ‘The Moti Mahal cookbook on the Butter Chicken Trail’ also awarded the winner of ‘best easy recipe book’ by Gourmand World Cookbook Awards 2010

Ingredients: 1 chicken without skin (600-700 gms), kept whole, refined oil for basting. First Marinade: 1½ tbsp lime juice 1 tsp red chilli powder 1 tsp salt Second Marinade: ½ cup yogurt 1 tbsp garlic paste 1 tbsp ginger paste ½ tsp black salt (kala namak) 1 tsp garam masala powder ½ tsp dried fenugreek leaf powder (kasuri methi)