TANDOORI CHICKEN

TANDOORI CHICKEN
Chicken marinated in yoghurt and spices and slow cooked in a hot clay oven or an electric oven.
Preparation Time : 5-6 hours
Cooking Time : 12-15 minutes
Servings : 4

INGREDIENTS
Chicken , whole800 grams

Kashmiri red chilli powder 2 teaspoons

Lemon juice 3 tablespoons

Salt to taste

Yogurt 1 cup

Ginger paste 2 tablespoons

Garlic paste 2 tablespoons

Garam masala powder 1/2 teaspoon

Mustard oil 2 tablespoons

Butter to taste

Chaat masala 1/2 teaspoon

Onion , cut into rings as required

Lemon, cut into wedges as required

METHOD
Make incisions with a sharp knife on the chicken breast, legs and thighs. Apply a mixture one teaspoon Kashmiri red chilli powder, one tablespoon lemon juice and salt over the chicken and set aside for half an hour. For the marinade, tie up yogurt in a piece of muslin and hang over a bowl for fifteen to twenty minutes. Remove the thick yogurt into another bowl. Add the remaining Kashmiri red chilli powder, salt, ginger paste, garlic paste, remaining lemon juice, garam masala powder and mustard oil. Rub this mixture over the chicken and marinate for three to four hours in a refrigerator. Skew the chicken onto a skewer and cook in a moderately hot tandoor (clay oven) or in a preheated oven at 200°C/400°F/Gas Mark 6 for ten to twelve minutes, or until almost done. Baste chicken with a little butter and cook for another four minutes. Remove and set aside. Sprinkle chaat masala powder and serve with onion rings and lemon wedges.