Chicken Tandoori

Ingredients:

Chicken 800 grams

Kashmiri red chilli powder 2 tbsp

Lemon juice 3 tbsp

Salt  to taste

curd 1 cup

Ginger paste 2 tbsp

Garlic paste 2 tbsp

Garam masala powder 1/2 tbsp

Mustard oil 2 tbsp

Butter to taste

Chaat masala 1/2 tbsp

2 Onion ,cut into rings

1 Lemon,cut into wedges

1 Tomato, cut into wedges

Method:

Make cuts with a sharp knife on the chicken breast, legs and thighs.  Make a mixture of 1 tbsp Kashmiri red chilli powder, 1 tbsp lemon juice and salt apply it over the chicken and set aside for half an hour. For the marinade, tie up curd in a piece of muslin cloth and hang over a bowl for 15-20 minutes. Remove the thick curd into another bowl. Add the remaining Kashmiri red chilli powder, salt, ginger paste, garlic paste, remaining lemon juice, garam masala powder and mustard oil. Rub this mixture over the chicken and marinate for three to four hours in a refrigerator. Turn  the chicken onto a skewer and cook in a moderately hot clay oven or in a preheated oven at 200°C/400°F/Gas mark 6 for ten to twelve minutes, until almost done. Baste chicken with a little butter and cook for another four minutes. Remove and set aside. Sprinkle chaat masala powder and serve with onion rings, tomato and lemon wedges.