This classic recipe for Tandoori Chicken, known as Tandoori Murghi in India, is marinated in yogurt, lemon juice, and plenty of spices, then grilled or broiled. Plan ahead. This recipe needs to marinate at least 8 hours or overnight.
Recipe Type: Snacks, Starters
Preperation Time: 41-50 mins
Cooking Time: 26-30 mins
Total Time: 1 Hour 20 mins
Chicken whole 1
Kashmiri red chilli powder 2 teaspoon
Lemon juice 3 tablespoons
Salt to taste
Yogurt 1 cup
Ginger paste 2 tablespoons
Garlic paste 2 tablespoons
Garam masala powder 1/2 teaspoon
Olive oil to baste 2 tablespoons
Chaat masala 1/2 teaspoon
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 a bowl. Add the remaining Kashmiri red chilli powder, salt, ginger paste, garlic paste, remaining lemon juice, garam masala powder and two tablespoons olive oil.
Rub this mixture over the chicken and marinate for three to four hours in a refrigerator.
Thread 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 oil and cook for another four minutes. Remove and set aside.
Sprinkle chaat masala powder and serve with onion rings and lemon wedges.