Tandoori Chicken

Total Time: 3 hrs 30 mins Preparation Time: 3 hrs Cook Time: 30 mins

Ingredients

• Servings: 4
• 800 g skinless chicken (whole)
• 2 teaspoons kashmiri chili powder
• 3 tablespoons lemon juice
• salt
• 1 cup low-fat plain yogurt
• 2 tablespoons ginger paste
• 2 tablespoons garlic paste
• 1/2 teaspoon garam masala powder
• 2 tablespoons olive oil (to baste )
• 1/2 teaspoon chat masala
• 1 cup onion rings, and
• lemon wedge, to garnish

Recipe

• 1 make incisions with a sharp knife on the chicken breast, legs and thighs.
• 2 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.
• 3 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.
• 4 rub this mixture over the chicken and marinate for three to four hours in a refrigerator.
• 5 thread the chicken onto a skewer and cook in a moderately hot tandoor 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.
• 6 sprinkle chaat masala powder and serve with onion rings and lemon wedges.