Tandoori chicken

                                   Tandoori chicken

             Description

Cuisine- punjab

Main ingredients- chicken

Nutrition facts- calorie,carbohydrates,fat,fibres and protein

Cooking time- 10-15 minutes

Preparation time- 4-6 hours

Servings- 2-3 

Level of cooking- medium

Course- starter

           Ingredients

• Chicken- 500 gms
• Yogurt- 1/2 cup
• Fresh lemon juice- 2 tbsp
• Garlic paste- 1 tbsp
• Ginger paste- 1 tbsp
• Red chilli powder- 1 tsp
• Garam masala powder- 1/2 tsp
• Chaat masala- 1/2 tsp
• Ground cardamom- 1/4 tsp
• Ground cloves- 1/4 tsp
• Black pepper powder- 1/4 tsp
• Salt- to taste
• Butter- to taste
• Vegetable oil, for brushing
• Slices of cucumber, onion rings, tomato and lemon wedges

           Method

Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Keep aside. 

In a bowl, combine the yogurt, lemon juice, garlic, ginger, cardamom, cloves,red chilli powder,garam masala powder, black pepper and salt. Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate for 4 hours or more. Remove the chicken from the refrigerator at least 30 minutes before cooking. 

Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Skew the chicken onto a skewer and cook in a moderately hot tandoor (clay oven) or in a preheated oven at 200°C/400°F/Gas Mark 6 for ten to twelve minutes, or until almost done. Baste chicken with a little butter and cook for another four minutes. Remove and set aside.Sprinkle chaat masala.

                Serve hot with slices of cucumber,onion rings, tomato, and lemon wedges.