Tandoori Chicken

Ingredients

1 Whole Chicken
1 tsp Kashmiri Chilli Powder
1 tsp Lemon Juice
Salt to taste

Marinade

1 Cup Yogurt
1 tsp Kashmiri Chilli Powder
Salt to taste
2 tsp Ginger Paste
2 tsp Garlic Paste
2 tsp Lemon juice
½ tsp Garam Masala Powder
2 tsp Mustard Oil
2 tsp Butter
½ tsp Chaat Masala
Onion Rings and Lemon Slices to Garnish

Method

Make incions with a sharp knife on the Chicken breast, legs, thighs.
Apply a mixture of the Kashmiri Chilli Powder, Lemon juice and Salt over the Chicken and set aside for half an hour.
For the Marinade
Tie the Yogurt up in a piece of muslin and drain over a bowl for fifteen minutes.
Add the Chilli Powder, Salt, Ginger and Garlic Paste, Lemon juice, Garam masala Powder and Mustard Oil to the drained Yogrut.
Rub the mixture over the Chicken and marinate for three to four hours in the refrigerator.
Thread the Chicken on to a skewer and cook in moderately hot tandoor or a preheated oven (200c) for ten to twelve minutes, or until almost done.
Baste Chicken with butter and cook for another four minutes.
Remove and set aside.
Sprinkle Chaat masala Powder and serve with Onion Rings and Lemon Slices.