Tandoori chicken
Ingredients
Chicken 1 No.
Lemon juice 3 tsp.
Red chili powder 2 tsp.
Curd (Yogurt) 1/3 cup
Garlic paste 1 tbsp.
Ginger paste 1 tbsp.
Garam masala powder 1 tsp.
1 tsp. ground roasted cumin
seeds
1/2 level tsp. ground
cardamom
Oil For basting
Salt 1 tsp (As per taste)
Preperation
1. Skin the chicken and make diagonal incisions all over.
2. Mix 1 tablespoon red chili powder, salt and 2 tablespoons lemon juice. Apply this to the chicken and leave it for half an hour.
3. Hang Curd/Yogurt in the muslin cloth for some time.
4. Take Yogurt in a bowl, add red chili powder, salt, lemon juice, Ginger Paste, Garlic Paste, Garam Masala Powder and mustard oil. Mix well.
5. Apply this marinade to the chicken.
6. Cover and marinate for at least 4 hours at room temperature, or refrigerate overnight, turning several times.
7. Take out the chicken from the refrigerator at least 1 hour before cooking, to bring it at room temperature.
8. Preheat the oven to 4500F.
9. Place chicken pieces on an extra-large shallow roasting pan, preferably on a wire rack. (Discard the leftover marinade).
10.Brush chicken pieces with ghee or butter. Set the pan in the middle of the oven. Roast for 25-30 minutes, or until the meat is cooked through, basting and turning
occasionally.
11. Transfer to platter and serve. (Out Door Grill) Fire the coal well in advance, grill is ready when a layer of white ash forms over the surface of the coal.
12. This is the point, when the coal is at itshottest.
13. Place the grill at least 5 inches away from the heat.
14. Place chicken pieces, over the grill, basting with ghee or butter and cook for 8 minutes, without turning.
15. Basting with ghee or butter, turn and grill the other side for 8 minutes.
16. Continue turning and basting, until chicken is cook through, about 12-15 minutes for each side.
17. Transfer chicken to platter. Decorate with sliced onion and tomato. Serve chicken immediately1
18. Serve hot with onion slices and lemon wedges.
