Ingredients

• 1kg - chicken
• 500 gms - yogurt
• 1 tsp - ginger paste (heaped)
• 1 tsp - garlic paste (heaped)
• 1 tsp - sugar
• 2-3 cloves
• 2-3 tbsp - lime juice
• 2 tbsp - oil
• Butter for glazing
• Seasoning: Salt, according to taste ( sea salt if available)
• 1 tsp - pepper powder
• 2 tbsp - cayenne pepper
• 2 tbsp - red chilli powder
• 2 tbsp - coriander powder
• 1 tsp - garam masala
• Red Food colour, optional
• 2 tsp - chat masala
• 1 tsp - turmeric powder
• Garnish: Caramelized onion
• Thin sliced cucumber
• Vinegar soaked Onion
• ccompaniments: Salad
• Raita
• Lassi
• Jal jeera
• Mint chutney

How to Make Tandoori Chicken Recipe

• Pre-preparation:
• In a small deep bowl, add all the ingredients and seasoning except chicken and cloves.
• Mix the ingredients and seasoning well till you get a reddish paste.
• Apply the paste all over the chicken.
• You could cut down the chicken or use it full.
• Pierce the cloves inside the chicken preferably underneath the skin to extract as much flavour as possible.
• Coat the chicken well with the marinade and let it sit in the fridge wrapped in a cling film for 2 hrs.
• You could leave it overnight too and the result would only be better.
• For the marinade to seep inside the meat, make some gashes on the chicken. This will help the yogurt mix penetrate the meat well.
• For tandoori chicken:
• Remove the meat after two hours or next day.
• Preheat your oven to 250 degree C.
• Place the dip tray beneath, place the chicken on the wire rack and place it in the oven.
• Some electric ovens come with the grilling rods so you could pierce the chicken through that or just follow step-3.
• Let it cook at 200 degree for 30-35 mins.
• You could cut a piece of the leg to check if it's done or not. If the leg is not pink, your chicken is done.
• Remove and rub the butter on the hot chicken, glazing it for that extra shine. Serve hot with wedges of lemon and accompaniments.