Ingredients

• Chicken - 1kg (whole)
• Butter for batter - 120 gms (approx.)
• Butter for basting - 125 gms (approx.)

Spices to grind:

• Tandoori Masala
• Red Hot Chilli Powder - 5 gms
• Kashmiri Chilli Powder - 10 gms
• Green Chillies - 20 gms
• Ginger - 10 gms
• Garlic - 10 gms

Method

• Mix ground masala with butter.
• Make cuts or slits on the fleshy parts (breast and legs) of the chicken, and rub in the mixture thoroughly.
• Leave it to marinade for 10-12 hours.
• Bake till chicken is three-fourths cooked, basting frequently with butter.
• Then remove it and fry in butter. Return again to the tandoor for 3-4 minutes. Keep basting till done.

---

Non-Veggies' Index