Tandoori Chicken

Program: Convection Mode

Preheat temp: 180°C

Preheat time: 15 mins

Cook temp: 180°C

Cook time: 45mins

Ingredients:

Marinade:

• 800 gms chicken leg/breast
• 2 tsp kashmiri red chili powder
• ½ lemons
• 3 tbsp thick yogurt
• ½ tsp turmeric
• 1 tsp coriander powder
• ½ tsp cumin powder
• 1 tbsp ginger garlic paste
• 1tbsp green chili paste
• 1 tsp kasuri methi (dried fenugreek leaves)
• 2 tbsp coriander leaves, chopped
• 2 tbsp mint leaves, chopped
• ½ tsp garam masala
• 3 tbsp mustard oil
• Salt to taste
• 1 tsp red food color
• 4 tbsp ghee for basting

For Salad:

• 2 onions sliced (separate ring) + ½ lemon juice + ¼ tsp Black pepper powder + ½ tsp Coriander leaves + Salt to taste. (Serve chilled)

Preparation:

1. Wash and clean the chicken leg/breast and slit the chicken.
2. In a glass bowl mix all marinade ingredients and keep aside. Marinate chicken leg/ breast with the above mixture & let it rest for 1 hour.
3. Select the program & preheat the oven at 180°C for 15 mins.
4. Arrange the chicken on the baking tray (place aluminum foil to line the base of the tray).
5. Place the chicken tray in the 3rd rack positioning or in the center rack positioning.
6. Now set the timer for 45 mins. Brush chicken leg/breast after every 10 mins with ghee.
7. Serve Hot with Mint mayonnaise and onion salad.