Spicy Tandoori Chicken - Ekta's Style

Tandoori chicken is a chicken dish that originated in India. The chicken is marinated in a yogurt seasoned with either prepared tandoori masala. It is traditionally moderately hot, but the heat is toned down to a "mild" taste level in most Western nations. Cayenne, red chili powder, or other spices give it its red colour. Turmeric produces a yellow-orange colour. In some modern versions red and orange food colouring is used instead. It is traditionally cooked at high temperatures in an earthen oven (i.e. tandoor), but can also be prepared on a traditional grill or Oven.


Ingredients:
chicken Drumsticks
1 tspn of red chilli powder
1 tblspn of lemon juice
Salt to taste
Orange Food Color

For Marination:
200 gms of yogurt
1 tspn of red chilli powder
Salt to taste
2 tblspns of ginger paste
2 tblspns of garlic paste
2 tblspns of lemon juice
½ tspn of garam masala powder
2 tblspns of Butter

For garnishing
Onion rings and lemon wedges

Recipe
Remove the Skin, wash and clean the chicken. Make incisions with a sharp knife on leg pieces. Mix red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder, butter and salt to the yogurt. Apply this marinade onto the chicken pieces and refrigerate for three to four hours. Put the chicken leg pieces on to a baking tray and bake it in the oven for twenty to twenty five minutes or until almost done. Paste it with some butter or spray pam oil and cook for another four minutes. Serve with raw onion rings and lemon wedges.

Ekta's Tip : To make Chicken tikka, use boneless chicken pieces cut into 1 ½” cubes and proceed same as Tandoori chicken and use skewers to bake it or BBQ it.