Tandoori Chicken

1. 1

   Make incisions with a sharp knife on the chicken breast, legs and thighs.

2. 2

   Apply a mixture one teaspoon Kashmiri red chilli powder, one tablespoon lemon juice and salt over the chicken and set aside for half an hour.

3. 3

   For the marinade, tie up yogurt in a piece of muslin and hang over a bowl for fifteen to twenty minutes.

4. 4

   Remove the thick yogurt into a bowl.

5. 5

   Add the remaining Kashmiri red chilli powder, salt, ginger paste, garlic paste, remaining lemon juice, garam masala powder and two tablespoons olive oil.

6. 6

   Rub this mixture over the chicken and marinate for three to four hours in a refrigerator.

7. 7

   Thread the chicken onto a skewer and cook in a moderately hot tandoor or in a preheated oven at 200C/400F/Gas Mark 6 for ten to twelve minutes, or until almost done.

8. 8

   Baste chicken with a little oil and cook for another four minutes.

9. 9

   Remove and set aside.

10. 10

    Sprinkle chaat masala powder and serve with onion rings and lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.