Ingredients

• 1 kg - Chicken (whole)
• 120 g (approx.) Butter for batter
• 125 g (approx.) Butter for basting
• Tandoori Masala:
• 5 g - Red Hot Chilli Powder
• 10 g - Kashmiri Chilli Powder
• 20 g - Green Chillies
• 10 g - Ginger
• 10 g - Garlic
• (Grind all the spices)

How to Make Baked Butter Chicken

• 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 marinate for 10-12 hours.
• Bake till chicken is 3/4th 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.