Chicken Tandoori

Chicken Tandoori

Ingredients:

Chicken – 600 grams

Red Chilli Powder – 1 tsp.

Lemon Juice – 60 ml.

Yoghurt – 100 grams

Cream – 100 grams.

Ginger/ Garlic Paste – 30 grams.

Cumin Powder – 1 tsp.

Garam Masala – 1 tsp.

Saffron – 1 gram

Orange Colouring – 1 drop

Salt – for seasoning

Method of Preparation:

1.       Preparation: Clean & remove the skin of the chicken, make 3 deep incisions on breast & thighs. On drumstick make 2. Prepare a paste of salt, red chilli and lemon juice. Spread over the chicken evenly and keep aside for 15 minutes.

2.      Marinating: Whisk yoghurt in a large bowl, add remaining ingredients and mix well. Rub the chicken with the marinade. Refrigerate it for 6 hours.

3.      Cooking: Roast in a moderately hot domestic oven (gas or electric for approximately 10 minutes. Alternately if using a charcoal grill, cook the chicken for about the same time.

4.     Preheat the oven to 350°F then cook for 10 minutes. Remove & hang the skewers to let the excess moisture drip off (app. 4 – 5 min) baste with butter & roast again for 3 – 4 minutes for additional cooking.