Tandoori Chicken

Ingredients

• 1 (800 gms) of chicken
• 1 tspn of kashmiri red chilli powder
• 1 tblspn of lemon juice
• Salt to taste

For Marination

• 200 gms of yogurt
• 1 tspn of kashmiri red chilli powder
• Salt to taste
• 2 tblspns of ginger paste
• 2 tblspns of garlic paste
• 2 tblspns of lemon juice
• 1/4 tspn of garam masala powder
• 2 tblspns of mustard oil

For basting of butter

• 1 tspn of chaat masala

For garnishing

• Onion rings and lemon wedges

Procedure

• Skin, wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.
• Apply a mixture of kashmiri red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.
• Remove whey of yogurt by hanging it in a muslin cloth for fifteen to twenty minutes. Mix Kashmiri red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil to the yogurt.
• Apply this marinade onto the chicken pieces and refrigerate for three to four hours.
• Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost done. Baste it with butter and cook for another four minutes.
• Sprinkle chaat masala powder and serve with four onion rings and lemon wedges.