Name: Tandoori Chicken recipe by Alka Jena at BetterButter
Prep time: 360 min
Cook time: 40 min
Total time: 400 min
Yield: 4
Ingredients: 500 gms chicken; 1st Marinade:; 2 tbsp Kashmiri Red Chilli powder; 1TBSP LEMON JUICE; Salt; 2nd Marinade:; 200 gms hung curd; 1 tbsp ginger garlic paste; 1 tsp garam masala; 1 tsp cumin powder; 3 Tbsp Mustard oil; Lemon wedges, sliced onion and mint leaves for garnishing.

ABOUT Tandoori Chicken RECIPE

Tandoori Chicken gets its name from the tandoor clay oven used to make naan, or Indian flatbread. This is one dish that is loved by all where chicken is marinated in lemon juice, yogurt, and aromatic spices and grilled to perfection. Tandoori Chicken is the perfect starter to a North Indian meal where the outside is beautifully charred and the meat is juicy, succulent and falls of the bone.

Ingredients Serving: 4

500 gms chicken
1st Marinade:
2 tbsp Kashmiri Red Chilli powder
1TBSP LEMON JUICE
Salt
2nd Marinade:
200 gms hung curd
1 tbsp ginger garlic paste
1 tsp garam masala
1 tsp cumin powder
3 Tbsp Mustard oil
Lemon wedges, sliced onion and mint leaves for garnishing.

Instructions

1.Wash and clean the chicken pieces.Make cuts on the chicken using a sharp knife. Marinate the Chicken with the 1st Marinade and keep aside for 1 hour.
In a bowl, place all the items listed under 2nd Marinade and mix well. Transfer the chicken pieces to the 2nd marinade and keep in the refrigerator for 7-8 hours preferably overnight.
Remove the chicken from the refrigerator minimum 45 minutes before the grilling. Preheat the oven to 220 degree .Take the chicken out of the marinade and shake off the excess coating.
Roast the chicken for at least 20 minutes on grill mode or up to 40 minutes or longer depending on the size of the chicken if using the convention mode. Turn the chicken so it is brown (even a little bit charred) on all sides.
Let it rest for at least 5 minutes before serving. Serve with with yogurt-based dip on the side along with Lemon wedges, sliced onion and mint leaves .

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