Ingredients:
Red chilly powder - 2 tsp.
Thick curd - 1/2 cup
Ginger garlic paste - 2 tsp
salt - to taste
Tandoori masala powder -1 tsp
Coriander powder - 1/2 tsp
Garam masala powder - 1 tsp
Lime juice / vinegar - 1 tsp
Red food color - 4 drops
cooking oil - 2 tbsp
First marination:
salt - 1 tbsp
Red chilly powder - 2 tsp.
Lime juice / vinegar - 3 tbsp
Mix everything above and apply this on the chicken and marinate for one hour.
Second marination:
Thick curd - 1/2 cup
Ginger garlic paste - 2 tsp
salt - to taste
Tandoori masala powder -1 tsp
Coriander powder - 1/2 tsp
Garam masala powder - 1 tsp
Lime juice / vinegar - 1 tsp
Red food color - 4 drops
cooking oil - 3 tbsp
Mix all the items above in a vessel and keep the chicken marinated for 4 hours in refrigerator.
Method:
Preheat the oven to 230 deg F.
Grease the borosil with 1 tsp oil and place the chicken and keep in high rack grill.
Cook for 30 minutes. Turn the chicken and bake again for 10 minutes.
Then roast the chicken both sides in grill mode for 5 minutes.
Tandoori chicken is ready.
Serve with mint-curd chutney.
Method for mint-curd chutney:
1/2 cup mint
1 cup thick curd
2 green chillies
1/4 tsp amchoor powder(optional)
salt as per your taste
Grind mint,green chillies and salt with little water
Beat the curd smooth and mix well.
Serve with tandoori chicken.
