Tandoori chicken recipe

INGREDIENTS:

1. Whole Chicken without skin - 1
2. Chili powder- 1 teaspoon (tsp.)
3. Lemon juice- 4 tablespoon (tbsp.)
4. Butter- 1 piece
5. Curd or Yoghurt- 6 tablespoon (tbsp.)
6. Fresh Cream- 100 grams
7. Ginger paste - 2 teaspoon (tsp.)
8. Garlic paste - 2 teaspoon (tsp.)
9. Cumin powder - 1 teaspoon (tsp.)
10. Garam masala powder - 1 teaspoon (tsp.)
11. Saffron - 1 teaspoon (tsp.)
12. Red color -1 pinch
13. Salt - as needed

PREPARATION:

1. Cut the chicken into wings, thighs with drumstick, breast for better result or you can cook the whole chicken. Slit the chicken in various places.
2. Mix chili powder, salt, lemon juice. Now coat the chicken pieces with the mixture and keep it marinated for an 1/2 an hour.
3. In a large bowl beat the curd, add add fresh cream, ginger garlic paste, cumin powder, garam masala powder, saffron and saffron color and mix well. Now add the marinated chicken and mix well. Keep this marinated for 4 to 5 hours.
4. In a baking tray place a mesh so that the chicken pieces touch the bottom. Now remove the marinated chicken pieces drain the liquid. Coat them with oil.
5. Pre-heat the oven to 400 degree Fahrenheit and bake the chicken for 30 to 40 minutes or until the chicken is roasted.

NOTES:

1. Use a cooking thermometer to see if the internal temperature is 165 degree Fahrenheit.
2. Thighs get longer to cook than breast.
3. Rotate once in middle the chicken pieces for good result.
4. Place the chicken in elevated mesh or grid for good result. if you let the chicken touch the tray the water released by the chicken will make it like curry not roasted.
5. You can roast the chicken as a whole as well. if you have the chicken skin on apply the masala under and over the chicken skin for good result.