Ingredients

• 700 gm - whole chicken
• 10 ml - lemon juice
• 30 gm - ginger & garlic paste
• salt to taste
• For Red Marinade-
• 500 gm - yoghurt
• 75 gm - ginger garlic paste
• 75 ml - oil
• 15 gm - garam masala
• 20 ml - lemon juice
• 10 gm - red chilli paste
• salt to taste

How to Make Tandoori Murg

• Skin, clean and make deep cuts chicken. Keep the chicken whole. Rub the chicken with lemon juice, ginger-garlic paste and salt.
• Leave aside for an hour.
• Whisk all the ingredients for red marinade in a bowl.
• Coat the entire chicken and leave aside for 2 hours.
• Skewer and cook in a medium hot tandoor until done.