Commemorate Day 14 of #DeshkaSwaad with our supreme 'Tandoori Chicken' recipe! Prepare yourself to delight in succulent, flavorful chicken, grilled to excellence, and guaranteed to tantalize your taste.

TANDOORI CHICKEN

Active ingredients

1 kg whole chicken, cleaned
Salt to taste
1 1/2 tsps Kashmiri red chilli powder
1/2 lemon
Melted butter for brushing
Chaat masala for sprinkling
Onion roundels to serve
Green chutney to serve
Lemon wedges to serve
Fresh mint leaves to serve
Marinade
1/2 cup thick yogurt
1 tablespoon ginger paste
1 1/2 tablespoons garlic paste
1 tsp Kashmiri red chilli powder
Salt to taste
1/2 tsp garam masala powder
1/4 tsp dried fenugreek leaves (kasuri methi) powder
1/2 lemon
1 tablespoon mustard oil

Approach

1. Cut the chicken into 4 pieces. Make slits on each piece. Transfer this into a big plate, include salt, Kashmiri red chilli powder, squeeze the juice of lemon straight on it and rub the mix well on to each chicken piece. Reserve to marinade for thirty minutes.
2. To make the marinade, take thick yogurt in a bowl, add ginger paste, garlic paste, Kashmiri red chilli powder, salt, garam masala powder, dried fenugreek leaves powder, squeeze the juice of lemon straight into it, and mustard oil and blend well. Apply this mix over the chicken and reserved to marinate for 35-40 minutes.
3. Preheat the oven at 200ºC.
4. Thread the chicken on to skewers. Organize them on a baking tray and bake at the preheated oven for 15-20 minutes, baste with melted butter in between.
5. Bring the tray out of the oven and sprinkle some chaat masala over the chicken.
6. Transfer on a serving plate, brush with melted butter and serve hot with onion roundels, green chutney, lemon wedges, and mint leaves.

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