Spicy Tandoori Chicken

Ingredients

1. 2 Baby Chicken – 600 gm each
2. 5 gm – Red Chilli Powder
3. 60 ml – Lemon Juice
4. 60 ml – Melted Butter for Basting
5. Seasoning – to taste

Marinade:

1. 120 gm – Yogurt (drained water)
2. 100 ml – Cream
3. 15 gm – Ginger Paste
4. 15 Gm Garlic Paste
5. 5 gm Cumin Powder
6. 5 gm Garam Masala

Method:

• Clean and de-skin the chicken and place incisions on legs and breast for marinade to seep in.
• Rub the chicken with a mix of salt, lemon juice and red chilli powder- keep aside for 20 minutes.
• Take the ingredients for marinade and blend them to a smooth mix.
• Steep the chicken in this yogurt marinade and leave it for 3-4 hours in the refrigerator for chicken to soften and take up all flavors.
• Skewer and roast the chicken in a oven for 7-8 minutes, then rest the skewer on a hanger for a while so that extra moisture can drip off.
• Baste with melted butter and bake again for 8-10 minutes- Carve and serve hot, as desired.