Tanduri Murgh

Ingredients

Chicken - 1 kg
4 Tbsp yoghurt/curd
2 Tbsp vinegar or lemon juice
2 Tbsp ginger-garlic paste
4 Tbsp vegetable oil
1 tsp ground pepper
Red Chilli Powder
1 Tbsp kasoori Methi
Salt
1 Tbsp tandoori masala or garam masala:
Red food colour

Method
Mix together all the ingredients (except chicken) and let it rest for some time.
Remove the skin & clean the chicken.
Make deep gashes in the chicken.
Now marinate the chicken well with the spice blend, rub evenly inside-out.
Let it rest in the refrigerator for at least 8 hours
Preheat oven to 180-190 degree.
Grill the chicken for an hour or so (changing sides after 30mins).
Brush oil to the sides while turning.
Towards the end increase the temperature above 200 degree to allow browning of the top
surface.
Remove from oven when cooked, sprinkle some parsley & ground pepper.
Serve hot with salad, lemon wedges & mint chutney.

Key Ingredients: Garam Masala, Red Chilli, Salt, Vegetable

Oil, Ginger, Garlic, Vinegar, Lemon, Lemon Juice, Yogurt,Hung Curd, Chicken