The tandoori masala is an important blend of spices used in many Indian dishes. It gives a spicy, smoky and aromatic flavour to your food. The bright colours and charred flavour of tandoori chicken has made it a favourite in Indian households. Tandoori chicken is marinated in a blend of spices (known as tandoori masala), along with yogurt, ginger, garlic and lemon before cooking it in the traditional “tandoor” oven. Owing to delectable taste, high nutritional value and rich aroma.
• Whole Chicken whole 1 • Chicken tandoori masala. • Lemon juice 3 tablespoons • Salt to taste • Yogurt 1 cup • Ginger paste 2 tablespoons • Garlic paste 2 tablespoons • Olive oil to baste 2 tablespoons
Make incisions with a sharp knife on the chicken breast, legs and thighs.Apply a mixture one teaspoon Chicken tandoori masala powder, one tablespoon lemon juice and salt over the chicken and set aside for half an hour. For the marinade, tie up yogurt in a piece of muslin and hang over a bowl for fifteen to twenty minutes. Remove the thick yogurt into a bowl. Add the remaining Chicken tandoori masala powder powder, salt, ginger paste, garlic paste, remaining lemon juice, two tablespoons olive oil. Rub this mixture over the chicken and marinate for three to four hours in a refrigerator. 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. Baste chicken with a little oil and cook for another four minutes. Remove and set aside.