Ingredients
- Whole chicken butterflied
- 1 1/2 teaspoon Salt
- 1 teaspoon Red chili powder
- 4 -6 tablespoons Lemon juice
- 1/4 cup, melted Butter for basting
For the marinade
- 6 -8 Tablespoons Yogurt
- 2 Tablespoons Heavy cream
- 4 Tablespoons Herbies Tandoori Paste
Method
Clean the chicken. Remove the skin & slice down between the breasts, butterflying the chicken. Make a paste of the salt, red chili powder and lemon juice and rub over the chicken evenly. Keep aside for 15 minutes. Whisk the yogurt in a large bowl, add the remaining ingredients and mix well. Rub this marinade over the chicken. Keep aside for at least 4 hours. Preheat the oven to 200 degrees. Arrange the chicken, breasts down, on a shallow roasting pan. Bake in the oven for 20 minutes. Remove and baste the chicken with the melted butter and the marinade from the pan. Reduce the heat to 180 degrees and continue roasting the chicken for another 40 minutes. Remove the chicken and baste with butter.
At this point you have pre-cooked your Tandoori Chicken you can either refrigerate and take it to your BBQ the next day or bbq straight away. To finish grill on a hot open grill for another 10 minutes till golden brown. Grilling on an outdoor grill will add flavor and give perfection to the recipe. Serve with freshly cut lemon wedges, Onion Salat, Mint Chutney and Naan.
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