Tandoori Chicken

About this Recipe...

Tandoori Chicken is a roasted chicken dish infused with yoghurt and spice blend. Traditionally it is baked in tandoor, which is a clay oven. But you can make the perfect tandoori chicken at home in your home oven and no compromise will be there in tastes also.
It's very flavorful, aromatic and spicy chicken dish can be served as an appetizer or as a side dish with mint chutney and raita.

Ingredients

• 5 Pieces Chicken drumsticks
• 2 Tbsp Lemon juice
• Salt as per taste
• 2 Tbsp Red chilli powder
• 3 Tbsp Hung yogurt
• 1 tsp Ginger paste
• 1 tsp Garlic paste
• 1/2 tsp Green chilli paste(optional)
• 1/2 tsp Black pepper powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 tsp Tandoori masala powder
• 1 Tbsp Oil
• 1/2 tsp Chaat masala powder(optional)
• 1/2 tsp Garam masala powder

Directions

1. Wash the chicken pieces and make 3-4 slits on each piece.
2. Now you need to marinate the chicken pieces, for tandoori chicken you need to make two marination. For first set of marination take lemon juice, add 1 tsp salt and 1 tbsp red chili powder, mix it and apply all over the chicken pieces and make sure that you have applied nicely in between the slits also. Now keep it aside for 15 minutes.
3. For second set of marination take hung yoghurt in a bowl, add ginger-garlic-green chili paste, 1 tbsp red chili powder and all the other dry spices and salt (be careful with the salt because you have added salt in first marination also) make a smooth batter and apply the batter all over the chicken pieces, drizzle some oil on the pieces and keep it for marination for 20 minutes.
4. Now preheat your oven at 425 degree Fahrenheit, bake one side for 25-30 minutes and another side for 20 minutes or until the top part of the chicken looks done.
5. Take it out from oven and sprinkle some chat masala on top which is totally optional and serve it hot with your favorite chutney, slices of onion and lemon wedges.
6. Notes: For making hung yoghurt, take the yoghurt in a muslin cloth and hung it tightly in your kitchen tap for 2-3 hours so that the excess water of the yoghurt can go away and you will get a smooth creamy yoghurt.