Tandoori Chicken Recipe

Prep Time : 3.30-4 hour
Cook time : 11-15 minutes Serve : 4 Level Of Cooking : Moderate Taste : Spicy Ingredients Whole Chicken whole 1 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 Olive oil to baste 2 tablespoons Chaat masala 1/2 teaspoon
Method Step 1 Make incisions with a sharp knife on the chicken breast, legs and thighs. Step 2 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. Step 3 For the marinade, tie up yogurt in a piece of muslin and hang over a bowl for fifteen to twenty minutes. Step 4 Remove the thick yogurt into a bowl. Add the remaining Kashmiri red chilli powder, salt, ginger paste, garlic paste, remaining lemon juice, garam masala powder and two tablespoons olive oil. Step 5 Rub this mixture over the chicken and marinate for three to four hours in a refrigerator. Step 6 Thread 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. Step 7 Baste chicken with a little oil and cook for another four minutes. Remove and set aside. Step 8 Sprinkle chaat masala powder and serve with onion rings and lemon wedges.