Oven Roasted Tandoori Chicken

Posted By : Joanna D'souza 

Generally 🏨 Hotels use 800 Gms small Chicken to make their tandoori's , Cost is the factor and usually small ones are tender hence they cook faster

First Marination : 

But in My case I use Standard 1.2 kg Broiler chicken with skin get the whole chicken and cut into 4 pieces , run thru water clean up it's cavities then with sharp knife make deep gashes on sides and let these Chicken drain of all excessive water throughly

Then smear it with 🍋 1/2 lemon  juice bit of salt and 1 Teaspoon Kashmiri Red Chilli Powder , add 1 Tablespoon of Ginger Garlic paste to and smear it then set aside once again to drain of all excessive water that's in the chicken

Second  Marination Ingredients :  

Then seperatly prepare the marinade for this Tandoori 🐔 chicken in a steel or Glass bowl

200 gms yoghurt

2 Teaspoon Red Kashmiri Chilli Pow

1 Teaspoon garam masala Powder

1 Teaspoon dhaniya Powder

1/2 Teaspoon jeera Powder

¼  Teaspoon Turmeric Powder

1 Tablespoon ginger garlic paste

1/2 Lemon juice

1  or 1  ½  Tablespoon Besan ( Gram Flour ) very  important its help Masala coat very nicely to the chicken plus its gives added flavor 

Salt to taste

1/4 Teaspoon Bush orange Red colour 

Whisk this marinade and check it's overall taste balance your salt , sour &

 spiciness at this point , Add your Chicken that you left to marinate into this 2 Marination for at least 4 hours better if you marinate and leave it overnight to roast the next day

Method Of Roasting In The Oven :

Heat your oven at 210  degree temp  set the timer to 45 minutes

Place your baking tray greased with oil or butter , place your chicken pieces and  open Roast  without covering

Between this 45 minutes in about 30 minutes time you should turn your Chicken once to cook and colour from the other side , At this point you  bast it with butter  and continue roasting at 210 degree temp for balance 15 minutes   🐔 you get your  desired roasted brown  colour from all sides

Remove and drizzle it with few drops of 🍋 juice , pinch of Chaat masala and Chopped fresh Coriander leaves , Sliced white onions

Serve this King of Kebab as Starter preferably with Mint Chutney