Aug 29 2026
Restaurants›AANGARA INDIAN CUISINE 2›Mix Tandoori Sizzler Recipe

Mix Tandoori Sizzler Recipe

Inspired by AANGARA INDIAN CUISINE 2
Time1h 15m
Serves4

Make Mix Tandoori Sizzler Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade

Vegetables & Sizzle Plate

Garnish & Sauce

Method

Marinade

  1. 1

    Prepare marinade

    In a large bowl, whisk together yogurt, ginger-garlic paste, tandoori masala, ground cumin, ground coriander, paprika, turmeric, garam masala, lemon juice, vegetable oil, salt, black pepper and red food coloring (if using) until smooth and uniform.

  2. 2

    Marinate proteins

    Divide the marinade roughly into two portions. Add chicken pieces to one portion and shrimp to the other (or combine if you prefer). Toss to coat thoroughly so each piece is well covered. Cover and refrigerate for at least 1 hour, ideally 3–4 hours for best flavor. If short on time, 30 minutes is minimum.

Vegetables & Pre-cook

  1. 3

    Prep vegetables

    While the proteins marinate, cut bell peppers, onion into wedges, halve mushrooms, slice carrots and baby corn lengthwise, and slit green chilies if using. Toss vegetables in a bowl with 1 tbs oil, 1/2 tsp salt and 1/4 tsp black pepper until evenly coated.

  2. 4

    Grill or roast vegetables

    Heat a grill pan or oven broiler set to high (or preheat a grill to medium-high). Cook the vegetables in a single layer and char lightly: 6–8 minutes on the grill, turning occasionally, or under the broiler for 8–10 minutes, until edges are browned but vegetables remain slightly crisp. Remove and keep warm. Alternatively, sauté in a large skillet with 1 tbs butter over medium-high heat for 6–8 minutes until tender-crisp and lightly caramelized.

Cook Proteins

  1. 5

    Preheat grill or skillet

    Preheat a grill, grill pan, or heavy cast-iron skillet over medium-high heat. Lightly oil the surface so marinade doesn't stick.

  2. 6

    Cook chicken

    Place marinated chicken pieces in a single layer and cook 4–5 minutes per side (depending on size) until exterior is charred at the edges and internal temperature reaches 74°C (165°F). Avoid overcrowding; work in batches if necessary. Transfer cooked chicken to a plate and tent with foil to rest.

  3. 7

    Cook shrimp

    Place marinated shrimp on the hot surface and cook 1–2 minutes per side until pink and opaque and firm to the touch. Remove and keep warm with the chicken.

Assemble & Sizzle

  1. 8

    Prepare sizzle plate

    If you have a cast-iron sizzle platter, preheat it in a 200°C (400°F) oven for 10–15 minutes or over a flame until very hot. If using a skillet, heat to high until smoking lightly. Carefully remove hot platter and place on a heatproof wooden base or trivet.

  2. 9

    Finish vegetables on sizzle plate

    Add 1 tbs butter to the hot platter (it will sizzle). Immediately spread the grilled/roasted vegetables across the platter in a single layer to reheat and pick up sizzle.

  3. 10

    Arrange proteins

    Place the cooked chicken and shrimp on top of the vegetables. Drizzle the 2 tbs melted garlic butter over the proteins and vegetables to create extra sizzle and flavor. Garnish with chopped cilantro and tuck lemon wedges around the edge.

  4. 11

    Serve

    Bring the hot sizzle platter to the table. Squeeze lemon over the proteins just before eating. Serve with mint-coriander chutney or raita on the side.

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