Tandoori Chicken Recipe

TANDOORI CHICKEN

Ingredients
600-700gm chicken, washed and pat dried
For the first marinade 1½tbs lemon juice 1tsp red chilli powder 1tsp salt to taste
For the second marinade ½ cup yoghurt 1tbs garlic paste 1tbs ginger paste ½tsp rock salt 1tsp garam masala ½ dry fenugreek powder 2 onions cut into rings 1 lemon wedge

Method
Make two deep incisions each on the chicken breast and drum sticks. Set aside.
First marinade: Mix all ingredients in a bowl, rub over the chicken and keep aside for an hour.
Second marinade: Mix all the ingredients in a bowl, rub on the chicken and keep aside for three hours. Pre-heat the oven at 180°C. Place the chicken on a grill rack. Grill for eight to 10 minutes. Brush with oil, turn upside down and grill for three to four minutes till golden brown. Remove and keep aside.

For the gravy to go with the tandoori chicken:

Ingredients
1 tandoori chicken 400gm ripe tomatoes 2tbs oil 1 onion, chopped 1tbs red chilli powder 1tbs ginger garlic paste Salt to taste 1tbs garam masala 1tsp jeera powder 50gm butter 100gm fresh cream 2 green chillies, deseeded 1tbs coriander, chopped 1tbs fresh cream for garnish

Method
Heat oil in a pan. Add onions and sauté till brownish. Add the tomatoes and salt. Let it simmer. Stir occasionally till the oil separates from the sides. Now, strain the mixture, pour in a pan and heat. Add all the spices and the chicken and stir for a three to four minutes. Stir in cream and remove quickly. Garnish with green chillies, coriander and a drip of cream.