Tandoori Chicken

Tandoori chicken has always been a craze among all Indians no matter which state of India they belong to. The word "tandoori" is prefixed to all dishes prepared on a tandoor. Tandoori chicken, in those days, were prepared in tandoors called as clay ovens which is still prevalent in many places.

Tandoor cooked chicken actually belongs to the Mughal period. It was a main course of delicacies for the Mughals in those days.

The concept of trying out this dish at home was again kindled by dear husband when, one fine day, he had brought home an electric tandoor to my surprise. Actually, I felt it was a good idea to bake the chicken at home instead of having it with artifical colors and reused oil from outside.

Ingredients:

Chicken (Whole) - 800gms
Red chilli powder - 1tsp
Lemon juice - 1tsp
Salt to taste

For marination:

Yoghurt - 200gms
Red chilli powder - 2tsp
Ginger garlic paste - 4tsp
Lemon juice - 2tsp
Garam masala powder - 1/2tsp
Oil - 2tsp
Salt to taste

For garnishing:
Onion and lemon wedges

Method:

Clean the chicken. Make incisions with a sharp knife on breast and leg pieces. Marinate with a mixture of red chilli powder, lemon juice and salt to the chicken, keep it aside for half an hour.
Mix red chilli powder, salt, ginger garlic paste, lemon juice, garam masala powder and yogurt. Apply this marinade onto the chicken pieces and refrigerate for three to four hours.

Place the chicken pieces in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) (for thirty minutes or until almost done in case of a tandoor). Remove it from the tandoor.

This can be served hot with onion rings and lemon wedges.

Tips: Marinate the chicken a day before and refrigerate it to use the next day, if possible. Avoid artificial colors to enhance the look.