Tandoori Chicken

Tandoori chicken needs no introduction. This is the first and foremost dish I learned to make after I came to states. 
Traditionally tandoori chicken is made in clay oven,  but you don't need to build a clay oven to still get great tasting Tandoori Chicken -your over or charcoal grill or regular grill will work just fine. The chicken must cook just until the center is warm enough and the outside should crisp and seal in the juice. 
If you are planning for a party or get together the recipe below will be for sure a home run..Enjoy!!


Ingredients
4 Chicken quarters
Marinade A
1 tbsp Red chilli powder
1 1/2 tbsp lemon juice
2 tsp Salt
Marinade B
4 tbsp thick yogurt well beaten
1 1/2 tbsp red chilli powder
1 tbsp ginger garlic paste
1/4 tsp ground black pepper
1 tsp garam masala
1/2 tsp cumin powder
1 tsp coriander powder
1/4 tsp orange food color
1 tbsp lemon juice
2 tbsp oil
Salt for taste
Garnish
onion slices
1 tsp chat masala
coriander leaves


Method
Clean the chicken quarters and make thick deep slits in the chicken(Make slits where ever there is thick flesh and the slits have to be deep enough to see the bone). Apply marinade A to the chicken. Massage the marinade into the chicken pieces( make sure the marinate is massaged into the slits as well) and keep aside for 15 to 30 minutes.

In a bowl take the ingredients in marinade B except for the oil and mix well. Coat this mixture to the marinated Chicken. Pour oil at the end on top and mix it till each chicken piece is coated with the marination and oil. Refrigerate atleast for 3 hours. If you have time let the marinated chicken sit in the fridge overnight.

Preheat the oven to 375F.
Line a baking dish with foil and make a bed with thick slices of onions, carrots and bell peppers.

Arrange the chicken pieces on the baking sheet and place in the oven.

Bake the chicken till done, about 45 minutes to 1 hour. Flip the chicken pieces midway with tongs.

Turn the oven to broil, flip the pieces again so that the flesh side of the leg pieces faces up and broil for 5 to 8 minutes till they get the charred color. Turn off the oven.

Additional Step
When we turn on broil only flesh side will get the broil effect. This additional step helps to take care of other side of the leg piece as well.
Heat a tawa or griddle pan, place one baked leg piece on the tawa flesh side up. Sprinke onion slices, chat masala and lemon juice. Let that sizzle till the bottom side of the piece get charred color and serve hot with mint sauce.

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