Name: Tandoori Chicken recipe by Smruti Rana at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 2 kg chicken (pieces of your choice with skin removed); 6 tbsp. tandoori masala; 1 cup Yogurt; 2 tsp ginger garlic paste Salt to taste; 1 cup vegetable oil or sunflower cooking oil; 1 tsp Chaat masala for garnish; Garnish: onion rings

Ingredients Serving: 4

2 kg chicken (pieces of your choice with skin removed)
6 tbsp. tandoori masala
1 cup Yogurt
2 tsp ginger garlic paste Salt to taste
1 cup vegetable oil or sunflower cooking oil
1 tsp Chaat masala for garnish
Garnish: onion rings

Instructions

Make shallow diagonal slashes in the chicken pieces and keep aside.
Mix the tandoori masala with the yogurt, 2 tbsp. cooking oil, and salt to taste to make a smooth paste.
Smear this paste all over the chicken pieces, ensuring you rub it well into the slashes you made earlier and that the pieces are well coated.
Put all the pieces and marinade into a deep bowl and cover. Refrigerate and allow to marinate for 12 to 18 hours.
Preheat your grill to medium. Put the chicken on it and quickly sear (sealing in juices) on both sides. Now allow to brown on both sides, brushing cooking oil on as necessary.
Once browned, reduce heat and cover the grill. Cook till the chicken is tender. Do not overcook or the chicken will dry out.
When done, place chicken on a plate or platter and sprinkle chaat masala, garnish with lime juice, lime wedges, and onion rings. Serve piping hot.

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