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: 1/3 cup chopped carrots 1/3 cup chopped French beans 2/3 cup chopped potato 1½ tsp chopped coriander leaves 6 medium sized mushrooms, chopped ¾ tsp garam masala powder ¾ tsp cumin powder ¾ tsp chaat masala (commercial) ½ tsp salt ¾ tsp chopped cashew nuts ¾ tsp seedless raisins (kishmish) ¼ cup breadcrumbs 2½ tbsp crushed vermicelli (seviyan) Refined oil for deep-frying

Ingredients: 1 chicken (about 600 gms) without skin, cut into 8 pieces First Marinade: ¾ tsp ginger-garlic paste 2 tbsp lime juice 1 tsp salt Second Marinade 3 tbsp cashew nut-cheese paste 1 tbsp cream 1 egg, whisked

Ingredients: 1 ready cooked Tandoori chicken Makhani Gravy 2 tbsp refined oil I medium-sized onion, chopped 4-medium-sized, ripe, red tomatoes, chopped 1 tsp salt 1 tbsp ginger-garlic paste 1 tbsp red chilli powder 1 tbsp garam masala powder 1 tsp cumin powder 2 tbsp butter Scant ½ cup fresh double cream Garnish 2 green chillies, seeded and chopped 1 tbsp chopped coriander leaves 1 tbsp fresh cream

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)