Ingredients:
broiler – 1
approximately – 1200 -1500gm
cut in large pieces
lime juice – 1 tbsp
salt – to taste
groundnut oil for basting
kasuri methi – 1 tbsp
Marinade:
hung curd – 1 cup
ginger, garlic paste – 1 tbsp
cumin seeds – 1 tsp
coriander seeds – 1 tsp
dry red chillies – 4
garam masala powder – 1 tsp
amchur – 1 tsp
salt – to taste
pinches of tandoori colour (optional) – 2
Method:
If you ask your butcher, he will cut up the chicken for you. I prepare to cut it in 6 pieces – 2 legs, 2 thighs and 2 breasts. Use the remaining portions for some other dish.
Make slits on the fleshy parts of the chicken and rub lemon juice and salt on them. Keep aside for half on hour.
Marinade: Grind the cumin, coriander seeds and red chillies smoothly. Mix with all the ingredients together and marinate the chicken in it, rubbing the masala well, overnight or atleast for 4-6 hours.
Heat a gas tandoor and brush oil all over the chicken pieces. You may have to cook in batches. Cook for 10-12 minutes. Turn over and cook for another 7-8 minutes, or till the chicken is done. Keep basting with the masala and oil.
Roast and powder the kasuri methi. Sprinkle over the chicken and serve hot with naans.
