- Chicken: 1 kg
- Garlic paste: 4 tbsp
- Ginger paste: 4 tbsp
- Onion paste: 2 tbsp
- Tandoori masala: 2 tsp
- Garam masala: 2 tsp
- Chilli powder: 2 tsp or as per taste
- Lemon: 6 tbsp
- Yoghurt: ½ cup
- White oil: 6 tsp
- Kashmiri mirch (chilli) for colour and flavour
- Salt to taste
Marinating: Cover the chicken well with salt, oil, yoghurt, ginger garlic paste, onion paste, lemon juice, red chilli powder, garam masala, tandoori masala and Kashmiri mirch for colour and flavour.
Use a knife to make slits on the chicken pieces, which will help the marinating process; cover the meat well on the inside as well.
Marinate for at least 12 hours, but in case you are in a hurry, marinate for a minimum of 30 – 40 minutes. The longer chicken is marinated, the tastier and juicier it will be.
Roasting/grilling: You can grill the chicken in an oven or roast it in a barbeque.
If you are using an oven, preheat it at 200°C. You can put a piece of aluminium foil on the wire rack to save yourself from cleaning the device afterwards. Make some perforations in the foil for gravy to seep through. Place a tray half-filled with water below the wire tray. This water helps in keeping the moisture in the chicken while it is baked and grilled. The surface of the chicken will not get hard.
Put the chicken on the wire tray covered by perforated aluminium foil and bake it at 250°C for about 45 min. Turn over the chicken — not more than 2 to 3 times. Use a silicon brush to oil the upper parts of the chicken every time the chicken is turned over. Put the oven to grill mode for 10 min and turn both the sides.
The chicken will turn red and you can check if it is cooked using a fork. Adjust the time accordingly.
For garnishing, one can use lettuce leaves, onion wedges, baked potato etc. I have used baked cherry tomatoes and asparagus.
Serve the preparation hot after sprinkling some lemon juice, and garlic bread.