Tandoori Chicken

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Tandoori Chicken

Ingredients:

1 Chicken Skinless

1 cup Curd (Hung Curd)

¾ Tbsp Ginger Garlic Paste

1½ Tsp Garam Masala

2 Tsp Red Chilly Powder

¼ Tsp Pepper Powder

1½ Tsp Coriander Powder (dhaniya powder)

1 Tsp Jeera Powder (Cumin Powder)

1½ Tsp Chaat Masala                             

½ Tsp Turmeric (Haldi)

1 Tbsp Lemon Juice

2½ Tbsp Oil (preferably Mustard Oil)

¼ Tsp Tandoori Colour (Optional)

Salt to Taste

Method :

In a mixing bowl, add curd, ginger garlic paste, garam masala, red chilly powder, salt, turmeric,Jeera Powder,Chaat Masala, pepper powder, coriander powder and Colour. Add 1½  Tbsp Oil and lemon juice. Mix well. Consistency of the marinade should be thick, taste the marinade and adjust the salt and chilly powder as per your taste. Using a sharp knife, cut shallow incisions in the chicken pieces at about ½ -inch intervals. Apply the marinade to the chicken and Cover and set aside for at least 6 hours.

Preheat oven to 180C/350F. Line a tray with foil and place a wire rack on the tray. Remove chicken from the Marinade, shaking off excess Marinade, and place on the rack. Bake for 20 minutes, then slather on remaining Marinade (very generously), turn the chicken and slather Marinade on the other side. Bake for another 15 minutes. In between baste the chicken with Oil. Ones the chicken is cooked pierce a knife into the chicken to check if it is well-done. Restaurant style tandoori chicken is ready. Serve with onion and lemon wedges.