Tandoori Chicken

Preparing Chicken

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- Wash & pat dry the chicken
- Slit the chicken with knife to the bones, so the masala enters the chicken during marination

Marination 1

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- Sprinkle juice of 1 lemon on the chicken pieces
- Add 3/4 tsp salt
- Add 1 tsp red chili powder
- Rub lemon juice, salt & chili powder on the chicken nicely.
[Use finger to put the masala inside the slit areas of chicken]
- Keep in marination for 20 mins

Marination 2

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- Discard extra water from yogurt
- Whip the yogurt
- Add tandoori chicken masala
- Add black pepper powder
- Add garam masala powder
- Add garlic paste
- Add ginger paste
- Add saffron food color
- Add 1 tsp salt
- Mix all the ingredients well
- Now add the marinated chicken in the mix
- Coat the mix on chicken, so it covers the chicken well
[Push the masala mix in the slit areas of chicken]
Keep in marination for 2 hours

Grilling

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- Coat 4 tsp melted butter on the marinated chicken
- Preheat the OTG at 230 deg centigrate for 8 mins
[Use both upper & lower tubes]
- Place the chickens on the wire rack
[Rack to be placed in the middle]
- Set the timer for 15 mins at same 230 degree centigrate
- Brush melted butter on both side of the chicken pieces after 15 mins
- Again set the timer for 15 mins at same 230 degree centigrate

Serve hot with green salad. Sprinkle some lemon juice on top of chicken tandoori

Tandoori chicken are best made with big pieces, preferrably 4 pieces from the entire chicken.