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Tandoori Chicken
Yield:
Serves 4-6Ingredients:
1 whole chicken (approx. 2-3lbs), cut into pieces
1 tsp red chilli powder
1 Tbsp lemon juice
2 cups yogurt
3 cups Truly Indian Punjabi Tandoori Paste
2 Tbsp of mustard oil (or substitute vegetable oil)
¼ cup butter, for basting
½ tsp chaat masala*
Onion rings and lemon wedges for garnish
Salt to taste
Metal skewers
Directions:
Skin, wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour. Mix yogurt, Truly Indian Punjabi Tandoori Paste and mustard oil in a large bowl. Apply this marinade onto the chicken and refrigerate for three to four hours.
Pre-heat oven to 400ºF. Put the chicken onto the skewers and cook in a moderately hot tandoor or for fifteen to twenty minutes or until almost done. Baste it with butter and cook for another four minutes. Sprinkle chaat masala powder and serve with four onion rings and lemon wedges.
Chef’s Tip: To make Chicken Tikka, use boneless chicken pieces cut into 1 ½” cubes and use the same recipe as for Tandoori Chicken.
*Available in specialty Indian and Asian grocery stores
