Tandoori Chicken Recipe

Method:

Skin the chicken and make diagonal incisions all over.
Mix 1 tablespoon red chili powder, salt and 2 tablespoons lemon juice. Apply this to the chicken and leave it for half an hour.
Hang Curd/Yogurt in the muslin cloth for some time. Take Yogurt in a bowl, add red chili powder, salt, lemon juice, Ginger Paste, Garlic Paste, Garam Masala Powder and mustard oil. Mix well.
Apply this marinade to the chicken. Cover and marinate for at least 4 hours at room temperature, or refrigerate overnight, turning several times.
Take out the chicken from the refrigerator at least 1 hour before cooking, to bring it at room temperature.
Indoor Oven Method: Preheat the oven to 450°F. Place chicken pieces on an large shallow roasting pan, preferably on a wire rack. (Discard the leftover marinade). Brush chicken pieces with ghee or butter. Set the pan in the middle of the oven.
Roast for 25-30 minutes, or until the chicken is cooked through, basting and turning occasionally.
Transfer to platter and serve with onion slices, lemon wedges and pudina chutney.

(Out Door Grill Method: Step 1 to 5 are common)

Fire the coal well in advance, grill is ready when a layer of white ash forms over the surface of the coal. This is the point, when the coal is at its hottest.
Place the grill at least 5 inches away from the heat.
Place chicken pieces, over the grill, basting(sprinkling) with ghee or butter and cook for 8 minutes, without turning.
Basting with ghee or butter, turn and grill the other side for 8 minutes.
Continue turning and basting, until chicken is cook through, about 12-15 minutes for each side.
Transfer chicken to platter. Decorate with sliced onion and lemon wedges and serve hot immediately with pudina chutney.

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