Poultry Tandoori chicken

Number of portions: 4 List of ingredients Whole chicken 1 no. FIRST MARINADE: Ginger garlic paste 50 gm Lime juice 25 gm Kashmiri red chilly powder 4 gm Salt as required SECOND MARINADE: Hung yoghurt 250 gm Kashmiri red chilly powder 4 tsp Garam masala powder 2 tsp Garlic 50 gm (Peeled, fried and processed in blender) Ginger 15 gm, chopped very fine Green chilly 1 no., chopped very fine Green coriander 15 gm, chopped very fine Salt as required Dry fenugreek leaves 1 tsp Mustard oil 25 gm FISHING: Lime wedge 2 no. Chaat masala 5 gm, Butter unsalted, melted 50 gm Use RATIONAL Grill & Tandoori skewers. Method Prepare the whole chicken 1 no.: Gizzard removed, cut in eight pieces, 1/2" incision on the thigh and 1/4" incision on the breast. Season chicken with salt, chilly, ginger garlic paste and lime juice. Leave chicken in refrigetarator for 4-6 hours. In a flat mixing bowl add yoghurt and cream it with the palm of hand. Add chilly powder, garam Poultry Tandoori chicken

masala powder, ginger, garlic, green chilly, coriander, salt and fenugreek leaves. Mix well. Pour in mustard oil and refrigerate for 15-20 minutes. Apply the marinade on chicken, make sure to put the marinade in the incisions as well. Leave the marinated chicken in refrigerator for 3-4 hours. Skewer the chicken pieces on metal skewers. Cook on SelfCookingControl® > Poultry > Grill > Thin > 11 minutes. Remove the chicken and let it rest for 1 min. Baste the chicken generously with melted butter. The chicken should be golden brown in colour. Sprinkle with chaat masala and sqeeze fresh lime on top.