TANDOORI CHICKEN - KHANA KHAZANA

TANDOORI CHICKEN - KHANA KHAZANA  Chicken marinated in yoghurt and spices and slow cooked in a hot clay oven or an electric oven.  Preparation Time : 4-6 hours Cooking Time : 10-15 minutes Servings : 4

INGREDIENTS Chicken , whole 800 grams Kashmiri red chilli powder 2 teaspoons Lemon juice 3 tablespoons Salt to taste Yogurt 1 cup Ginger paste 2 tablespoons Garlic paste 2 tablespoons Garam masala powder 1/2 teaspoon Mustard oil 2 tablespoons Butter to taste Chaat masala 1/2 teaspoon Onion , cut into rings as required Lemon, cut into wedges as required

METHOD Make incisions with a sharp knife on the chicken breast, legs and thighs. Apply a mixture one teaspoon Kashmiri red chilli powder, one tablespoon lemon juice and salt over the chicken and set aside for half an hour. For the marinade, tie up yogurt in a piece of muslin and hang over a bowl for fifteen to twenty minutes. Remove the thick yogurt into another bowl. Add the remaining Kashmiri red chilli powder, salt, ginger paste, garlic paste, remaining lemon juice, garam masala powder and mustard oil. Rub this mixture over the chicken and marinate for three to four hours in a refrigerator. 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 powder and serve with onion rings and lemon wedges.