HOW TO MAKE TANDOORI CHICKEN RECIPES

Steps:

• In a large bowl, whisk together yogurt, lime juice, garlic, ginger, garam masala, and turmeric and season with salt and cayenne. 
• Add chicken and toss until fully coated. Let marinate in the fridge at least 2 hours. 

Steps:

• Make incisions with a sharp knife on the chicken breast, legs and thighs.
• Apply a mixture one teaspoon Kashmiri red chilli powder, one tablespoon lemon juice and salt over the chicken and set aside for half an hour.
• For the marinade, tie up yogurt in a piece of muslin and hang over a bowl for fifteen to twenty minutes.
• 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 two tablespoons olive oil.
• Rub this mixture over the chicken and marinate for three to four hours in a refrigerator.
• Thread the chicken onto a skewer and cook in a moderately hot tandoor (clay oven) or in a preheated oven at 200°C/400°F/Gas Mark 6 for ten to twelve minutes, or until almost done.
• Baste chicken with a little oil and cook for another four minutes. Remove and set aside.