Tandoori Chicken

• 1 whole chicken of around 800 grams to 1 kg. (you can use the whole chicken or cut into 8 pieces)

First marinade

• 3 tbsp lemon juice
• 1 tsp pepper
• Salt as per taste

Second marinade

• ½ cup hung yoghurt
• 2 tbsp red chilli paste
• ½ tbsp ginger garlic paste
• 2 tbsp tandoori masala powder
• 1 tsp vinegar
• Salt as per taste
• 3 tbsp oil

• Wash and pat dry the chicken. Make deep incisions with a sharp knife on chicken breast and thighs.
• Mix salt and pepper in lemon juice and rub it well over the chicken. Leave it to rest for around half an hour to 45 minutes.
• Mix together all the ingredients for second marinade. Rub it well over the whole chicken and leave it to marinate in the fridge for 6-8 hours or preferably over night.
• Preheat the oven at 200’ C. Grease the oven tray. Remove the chicken from the marinade,  and place it on your oven tray and roast it for around 35-40 minutes or till cooked through.
• You can even cook it in a clay tandoor, just skew the chicken in a skewer and cook it in a moderately hot tandoor for around 25-30 minutes or till done.
•  Serve hot with a little chat masala sprinkled on it and some sliced onions, lemon wedges, and  green chutney or dip of your choice.