Tandoori chicken

Tandoori chicken

This popular dish is a favorite a lot of Indian non vegetarian food lovers. I wanted to add this recipe long back but somehow I forget to take the picture. It can be used with any type of Indian rice or bread. You can marinate and refrigerate it a day ahead for best results. The given amount will be adequate for about 8 servings.

Ingredients

Chicken / drumsticks/thighs-2kg (about 16 pieces or 8pieces of whole leg)

For first marination

• Turmeric powder-1/2 tsp.
• Chili powder-1tsp
• Lemon juice-2tbsp.
• Salt to taste

For second marination

• Curd -1 cup
• Olive oil-4tbsp.
• Kasurimethi-2tsp.
• Coriander powder-2tsp.
• Pepper powder-1tsp.
• Paprika-2tsp.
• Ginger garlic paste-3tsp.
• Garam masala-1tsp.

For brushing on top

• Olive oil -1/4cup
• Paprika-1tsp.
• Garam masala-1tsp.
• Chaat masala-1/2 tsp.

Method

• Clean and wash the chicken pieces and keep it on a strainer so that all the water is dripped off. Make deep incisions on it.
• Marinate it for half an hour with chili powder, turmeric powder, salt and lemon juice.
• Meanwhile hang the curd using a muslin cloth.
• Mix hung curd and all the other ingredients given under second margination together well.
• Add this to the chicken pieces and rub it well.
• Refrigerate it for 12- 24hrs and grill it for about 22 to 25 minutes.
• While grilling brush it with olive oil which is added with paprika, chaat masala and garam masala.
• Serve it hot by garnishing it with onion rings and lemon wedges.