Ingredients

• Whole Chicken – 800 grams
• For First Marinade: Lemon Juice – 1 tbsp
• Garlic – 1 tsp
• Ginger – 1 tsp
• Kashmiri Chilli Powder – 1 tsp
• Second Marinade: Garlic – 1 tsp
• Ginger – 1 tsp
• Kashmiri Chilli Powder – 2 tsp
• Turmeric Powder – ¼ tsp
• Hung Yoghurt – 100 grams
• Lemon Juice of ½ Lemon
• Garam Masala – ½ tsp
• Dried Methi (Fenugreek) Leaves – 1 tbsp
• Dry Mint Leaves – 1 tsp
• Mustard Oil – 2 tbsp
• Salt – to taste
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How to Make An Affair With Chicken Tandoori (Tandoori Murghi)

• We need a Chicken that is not more than 800 grams (net weight after cleaning), the bigger the Chicken the more time it takes to cook, thus could end up with unevenly cooked flesh inside.
• This is the key to a juicy Chicken Tandoori, now the most important thing we all need to know how to make gashes (cuts) on the Chicken, where the marinade will be applied.
• The Breast: Make 3 deep gashes (cuts) on each side of the breast, going down following the vein, joining into a ‘V’ shape. Gashes going against the vein could coagulate the flesh while cooking.
• Joints: Breast and Wing Joints, Knee joint.
• Thigh: 2 deep cuts, one on either side of the thigh bone, 1 cut on the bone.
• 1 deep cut inside the thigh
• Leg or Drumstick: 2 deep cuts on the leg.
• Marination: Make a paste of Ginger-Garlic and keep separate for both marinades.
• Apply first marinade to the whole Chicken and leave for 20 minutes.
• Now rub the second marinade, all over the chicken, specially in the gashes and inside the belly.
• Cover with a foil paper and leave in fridge to marinate overnight. (But, if you are running short of time 4 hours should be enough.)
• Pre-heat the oven on the highest settings for 10 mins (if you do not have oven then do it in a Microwave oven which has convection mode setting).
• Cook for around 30 mins maximum. Brush or spray cooking oil at intervals of 10 minutes so that the chicken does not get dry, this process is known as basting.
• Also check and turn over, to get evenly cooked and coloured Chicken.
• Best served straight from oven with Salad and Garlic Naan to finish with a chilling glass of Lassi.