Soft Tandoori Pasliyan To Nibble On When Company Comes Over Unannounced

by The Imperial | Thu Jun 15 2017 | 21 Views

Daniell’s Tavern has yet again presented us with a snack or luncheon special that we just can’t get over. These tandoori lamb chops recipe is a god-send when it comes to cooking something beautiful and munching on till late night. 


1 kg cut lamb chops

3 tbs Kashmiri chilli powder

3tbs lemon juice

Salt to taste

Chopped green chilli

1 cup hung yogurt 

2 tbs ginger paste

2 tbs garlic paste

1/2 tsp garam masala powder

2 tablespoons melted butter to baste 

1 tsp black pepper

1/2 tsp chaat masala


  • Take lamb chops  in a bowl
  • Apply a mixture one tablespoon lemon juice, ginger & garlic paste and salt over the lamb chops and set aside for half an hour.
  • Take yogurt into a bowl. Add the chopped chilies, salt, ginger paste, garlic paste, remaining lemon juice, garam masala powder, cream, cheese, chilli powder, lack pepper powder and two tablespoons butter
  • Rub this mixture over the chicken and marinate for three to four hours in a refrigerator.
  • Thread the lamb chops onto a skewer and cook in a moderately hot tandoor
  • Baste lamb chops with a little oil and cook for another four minutes. Remove and set aside.
  • Sprinkle chaat masala powder and serve with onion rings, mint chutney and lemon wedges

The Imperial

A luxury hotel with an iconic and awe-inspiring heritage interwoven in colonial elegance, it dwells in its modern delivery of old-style class, magnificence and luxuries aplenty. Built in 1931 by Blomfield, one of Sir Edwin Lutyen’s associates and inaugurated by Lord Willingdon in 1936, it is New Delhi’s landmark Hotel, located on Janpath, the erstwhile Queensway.