Tandoori Chicken

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Tandoori chicken has always been my favorite and having this with the mint-coriander-yoghurt dip is a family favorite. Though we don't make this often at home, whenever done it is had with simple chapathi or toasted bread to relish the taste of the chicken. I still remember the days when dad used to make this and mom doesn't enter the kitchen. That was her hassle-free sundays. Dad usually marinates the chicken for 3 hours and starts cooking at 12.30 AM sharp so that we can have our lunch ready by 1.30 and this one hour is one tedious hour for me... I just breathe in the yummy aroma and keep checking on the chicken every 15 mins with my dad scolding his lungs away. Once done, it would be the whole family sitting in a circle, chomping on hot tandoori legs with chapathis. Happy ol' days they were...

Recipe Courtesy: Ma dad
*~What U Need*~
Chicken - 1 kg cut into legs and breasts

Marination:
Greek / Thick yoghurt - 3 tbsps
Ginger-garlic paste - 1 tsp
Chilli powder - 1 tsp
Turmeric powder - a pinch
Garam masala - 1/2 tsp
Coriander powder - 1/2 tsp
Chicken kebab masala - 1 1/2 tsp
Lime juice - from 1/2 lemon
Salt - as needed

How I made it:
Mix all the ingredients under marination well. Give deep cuts to the chicken skin on both sides. Now apply the rub all over the chicken evenly. Marinate for 3 hours.

After 3 hours, place the chicken on the grill stand as shown below. Preheat oven and grill the chicken at 180 C for 20 mins. Turn the chicken over and grill for another 15 mins, Check on the chicken @ intervals of 15 minutes to see if done.

Enjoy with chapathis / toasted bread / biryani / as such. This goes really well with mint-coriander yogurt dip/chutney.

So thats it Folks...
With Love,

Signs off!!!

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