TANDOORI CHICKEN

4 skinned Chicken Quarters
2 tblsp Lemon Juice (Nimbu Ka Raas)
1 Garlic Clove (Lasun)
1 inch piece peeled and coarsely chopped Fresh Ginger (Adrak)
1 Green chilli (Hari mirch)
1 tblsp Water
4 tblsp Natural Yogurt (Dahi)
1 tsp Grouna Cumin (Jeera)
1 tsp Garam masala
1 tsp Paprika
1 tsp Salt (Namak)
A few drop of Yellow Food Colouring
2 tblsp melted Ghee
For garnishing:
Lemon Wedges
Onion (Pyaj) rings

How to make tandoori chicken:

 

• Make 3-4 cuts in each chicken quarter using a knife.
• Put the chicken in an ovenproof dish.
• Combine lemon juice.
• Rub it into the incisions.
• Cover it.
• Let it marinate for about 30 minutes.
• Combine garlic, ginger and green chilli and water in a blender.
• Grind to make a smooth paste like mixture.
• Combine the paste to yogurt, ground cumin, garam masala, paprika, salt, food colouring and the melted ghee.
• Mix all the ingredients well.
• Spread them over marinated chicken pieces.
• Coat the pieces with the yogurt marinade.
• Cover it.
• Let it marinate at room temperature for about 5 hours.
• Turn once or twice maximum.
• Place chicken in a oven at 325 F.
• Let it roast for 1 hour.
• Bast frequently and turn once.
• The chicken should be tender and most of the marinade should be evaporated.
• Then grill the chicken over hot charcoal.
• Garnish it with lemon wedges and onion rings.