Tandoori Chicken

The king of Kababs: Indian Barbecued Chicken

	Whole Chicken		1 no.(About 600 gms)
	Yogurt			100 gms
	Heavy Cream	 	100 gms
	Ginger/Garlic paste 	2 tblspn
	Red Chilli powder	1 tsp
	Lemon juice		4 tblspn
	Garam Masala		1 tsp
	Red Color		as required(5 drops)
	Cumin powder		1 tsp
	oil			30 ml
	Salt as required

  • Peel the chicken and clean.
  • Make incisions on the breast, 3 on each side parallel to each other along the muscle grain.
  • Make two incision on each thigh and one on each drumstick.
  • Make a paste of salt, lemon juice, red chilli powder and the ginger/garlic paste.
  • Rub this paste over the chicken and keep the chicken aside for 15 minutes.
  • Whisk the yougurt in a large bowl and add the remaining ingredients.Put the chicken in this mixture for 4 hours.
  • Preheat the oven to 350 ° F. If you have tandoor then preheat it.
  • Skewer the chicken from tail to head and put it in the oven between two elevated surfaces so that the chicken hangs while cooking.
  • Put a tray underneath to collect the drippings.
  • Baste it from time to time with oil.
  • Cook like this for about 8-10 minutes. Take it off the oven and hang it for about 5 minutes and then cook again for about 5 minutes.
  • Can be made fiery hot or mild as per the taste.
    Serve with Mint Chutney and Naan

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