Ingredients:
1 whole chicken
1 tbs lemon juice
Salt
For the Tandoori Paste/ Marinade:
¾ cup thick yogurt
2 tbs lemon juice
1 tsp butter or olive oil
1 tsp garlic paste
1 tsp ginger paste
2 tsp Kashmiri red chilli powder
1 tsp coriander powder
½ tsp turmeric powder
¼ tsp cumin powder
¼ tsp cinnamon powder
½ tsp garam masala powder
2 tsp dry fenugreek leaves (kasuri methi)
2 tbs mustard oil
Chaat masala powder to taste
Salt to taste
Preparations:
1. Make incisions with a sharp knife on the chicken breast, legs and thighs.
2. Apply a mixture of one teaspoon Kashmiri red chilli powder, one tablespoon lemon juice and salt over the chicken and set aside for half an hour.
3. For the marinade, tie up yogurt in a piece of muslin and hang over a bowl for 15 to 20 minutes.
4. Remove the thick yogurt into a bowl. Add the remaining Kashmiri red chilli powder, salt, ginger paste, garlic paste, remaining lemon juice, garam masala powder and mustard oil.
5. Rub this mixture over the chicken and marinate for three to four hours in a refrigerator.
6. Thread the chicken on to a skewer and cook in a hot tandoori pot (clay oven) until almost done.
7. Baste chicken with a little oil and cook for another four minutes.
8. Remove and set aside.
9. Sprinkle with chaat masala powder to taste and serve with onion rings and lemon wedges.