TANDOORI CHICKEN

Ingredients:

4 skinned Chicken Quarters
2 tblsp Lemon Juice (Nimbu Ka Raas)
1 Garlic Clove (Lahsun)
1 inch piece peeled and coarsely chopped Fresh Ginger (Adrak)
1 Green chilli (Hari mirch)
1 tblsp Water
4 tblsp Natural Yogurt (Dahi)
1 tsp Grouna Cumin (Zeera)
1 tsp Garam masala
1 tsp Paprika
1 tsp Salt (Namak)
A few drop of Yellow Food Colouring
2 tblsp melted Ghee
For garnishing:
Lemon Wedges
Onion (Pyaaz) rings

How to make tandoori chicken:

· Make 3-4 cuts in each chicken quarter using a knife.

· Put the chicken in an ovenproof dish.

· Combine lemon juice.

· Rub it into the incisions.

· Cover it.

· Let it marinate for about 30 minutes.

· Combine garlic, ginger and green chilli and water in a blender.

· Grind to make a smooth paste like mixture.

· Combine the paste to yogurt, ground cumin, garam masala, paprika, salt, food colouring and the melted ghee.

· Mix all the ingredients well.

· Spread them over marinated chicken pieces.

· Coat the pieces with the yogurt marinade.

· Cover it.

· Let it marinate at room temperature for about 5 hours.

· Turn once or twice maximum.

· Place chicken in a oven at 325 F.

· Let it roast for 1 hour.

· Bast frequently and turn once.

· The chicken should be tender and most of the marinade should be evaporated.

· Then grill the chicken over hot charcoal.

· Garnish it with lemon wedges and onion rings.