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Ingredients
- 1 small chicken (750 gms)
- 2 tbsp cooking oil
- 12 flakes garlic
- a pinch red edible colour (optional)
- 1 large piece ginger
- salt to taste
- Red Chillies to taste
- 1 cup curds
- chat masala / amchoor to taste
- garam masala
- 1 lemon
- onion rings
Ingredients
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Instructions
- Clean the chicken and cut into 4 or 8 pieces.
- Make small cuts on to the chicken with a fork.
- Drain the water from the curds and keep aside.
- Grind the ginger garlic to a paste and fry it in a little oil. You can also use a generous amount of readymade ginger garlic paste.
- Add salt, red chillies and garam masala and the red edible colour to the fried paste and cool.
- Add curds and mix well. Marinate the chicken pieces in this mixture for at least 4-5 hours (Longer in winter).
- Put the pieces on a wire rack with a tray under it and bake for half an hour at 180 degrees - 200 degrees.
- When done, dab a little oil or butter on the chicken pieces and grill for 5 minutes.
- Serve immediately with chat masala or amchoor. Sprinkle lemon and onion rings over it for tanginess and crunch.
Recipe Notes
TIP: Don't keep the tandoori chicken for so long, otherwise it will go dry.
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