Tandoori Chicken | Non Veg Recipe | Tasty Tandoori Chicken

Tandoori Chicken




Ingredients for Tandoori Chicken Recipe
  • Whole Chicken whole 1
  • Kashmiri red chilli powder 2 teaspoons
  • Lemon juice 3 tablespoons
  • Salt to taste
  • Yogurt 1 cup
  • Ginger paste 2 tablespoons
  • Garlic paste 2 tablespoons
  • Garam masala powder 1/2 teaspoon
  • Olive oil to baste 2 tablespoons
  • Chaat masala 1/2 teaspoon
Method
Step 1
Make incisions with a sharp knife on the chicken breast, legs and thighs.
Step 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.
Step 3
For the marinade, tie up yogurt in a piece of muslin and hang over a bowl for fifteen to twenty minutes.
Step 4
Remove the thick yogurt into a bowl. Add the remaining Kashmiri red chilli powder, salt, ginger paste, garlic paste, remaining lemon juice, garam masala powder and two tablespoons olive oil.
Step 5
Rub this mixture over the chicken and marinate for three to four hours in a refrigerator.
Step 6
Thread the chicken onto a skewer and cook in a moderately hot tandoor (clay oven) or in a preheated oven at 200°C/400°F/Gas Mark 6 for ten to twelve minutes, or until almost done.
Step 7
Baste chicken with a little oil and cook for another four minutes. Remove and set aside.
Step 8
Sprinkle chaat masala powder and serve with onion rings and lemon wedges.

Nutrition Info

Calories : 1143

Carbohydrates : 148.1

Protein : 20.6

Fat : 51.4

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