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Tandoori Chicken by Divya Gugnani

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    Source: www.behindtheburner.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 Whole Chicken

    2. 7 tsp. Cream

    3. 1 tsp. Cumin powder

    4. 1 tbsp. Garlic paste

    5. 1 tbsp. Ginger paste

    6. 4 tbsp. Lemon juice Olive Oil for brushing

    7. 1 drop orange food coloring

    8. 1 tbsp. Red chilli powder a pinch of Saffron Salt

    9. 7 tbsp. Plain Yogurt

    Instructions Jump to Ingredients ↑

    1. With a sharp knife make deep cuts on the breast, thigh and legs of the chicken.

    2. Make a paste of lemon juice, red chilli powder and salt and rub over chicken. Set aside for 10 minutes.

    3. Whisk yogurt. Add cream, ginger and garlic pastes, cumin, saffron and the orange colour. Rub chicken with this mixture and keep aside for 3 1/2 hours.

    4. Skewer chicken through neck to tail and roast in a moderately hot oven for 8 minutes and then at 350 °F for 10 minutes.

    5. Remove from oven. Hang skewers for 5-7 minutes to let moisture drip off.

    6. Baste with oil and roast for a further 5 minutes. Tips: Cut into pieces . and serve as a snack with onion rings and lemon wedges or as part of the main course. Time Preparation: 4 hours Cooking: 20 minutes.<

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