TANDOORI CHICKEN

Chicken marinated in yoghurt and spices and slow cooked in a hot clay oven or an electric oven.

Ingredients:

1. 800 grams Chicken(whole)
2. 2 teaspoons Kashmiri red chilli powder
3. 3 tablespoons Lemon juice                                  
4. 1 cup Yogurt                                          
5. 2 tablespoons Ginger paste                                 
6. 2 tablespoons Garlic paste                                  
7. 1/2 teaspoon Garam masala powder                
8. 2 tablespoons Mustard oil                                  
9. 1/2 teaspoon Chaat masala                               
10. Onion(cut into rings) as required
11. Lemon(cut into wedges) as required
12. Salt to taste
13. Butter to taste

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.