- 1 whole chicken – 800 grams
- Butter – 2 tablespoons
- Olive oil (or mustard oil for best results)– 2 tablespoons
- Garam masala powder – ½ teaspoon
- Garlic paste – 2 tablespoons
- Ginger paste – 1.5 tablespoons
- Yoghurt – 1.5 cups
- Salt for taste
- Cumin powder – 1 teaspoon
- Lemon juice – 2 to 3 teaspoons
- Red chilly powder – 2 teaspoons
Process of marinating: Yoghurt (after removing the excess water) is mixed will all the above ingredients, i.e., oil, cumin, garam masala, ginger paste, garlic paste and red chilly powder. This mixture is rubbed in the chicken and covered. Then a mixture of little bit of black pepper, salt and lemon juice is rubbed over the meat. After that it is set aside for approximately 30 minutes.
Method of preparation: First one must make small cuts with in the chicken, allowing the marinade mixture for getting deep inside it. After that the chicken is said to be refrigerated for approximately one hour or more for getting better results. In the next step the meat is taken out and permitted for it to come down to normal room temperature. Skewer (a long metal pin which is used to hold pieces of food together while cooking) is inserted inside the chicken and placed within a preheated tandoor at a temperature up to 200 degree Centigrade or 400 degree Fahrenheit. Usually people prefer a cylindrical clay oven for cooking “Chicken Tandoori” which is around 3-4 feet high, imparting its own flavor to the chicken. The chicken is cooked for approximately 8 to 10 minutes and an oven glove is used for taking it out from the oven. Butter is basted over the chicken and again placed inside the oven until the cooking is done. After everything is done, it can be served with spicy mint chutney, roti and sliced onions.