Tandoori Chicken

Tandoori Chicken

CLOUR: Red

GARNISH: Onion rings and lemon wedges

PORTION: 2 portions

S.NO	INGREDIENTS	QTY	Unit
1	Whole Chicken	800	gm
2	hung yoghurt	160	ml
3	ginger and garlic paste	70	gm
4	Lemon juice	20	ml
5	mustard oil	50	ml
6	Garam Masala	10	gm
7	Deghi Chili Powder	15	gm
8	Jeera Powder	10	gm
9	Kasoori Methi	10	gm
10	Fresh cream	25	ml
11	Cashew nut Paste	20	gm
12	salt	to taste	gm
13	Black salt	to taste	gm

METHOD:

* Skin, wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.

* Apply a mixture of Kashmiri red chili powder, lemon juice and salt to the chicken and keep it aside for half an hour.

* Remove away of yogurt by hanging it in a muslin cloth for 15-20 minutes. Mix Kashmiri red chili

Powder, salt, ginger-garlic paste, lemon juice, garam Masala powder and mustard oil to the yogurt, and make a marination.

* Apply this marinade onto the chicken pieces and refrigerate for 2-3 hours.

* Put the whole chicken onto the skewers and cook in a moderately hot Tandoor or a pre-heated oven (200 degrees Celsius) for 12-12 minutes or until almost done.

* Baste it with oil at intervals to retain juiciness of the chicken.

* Sprinkle chat Masala powder and serve with four onion rings and lemon wedges.