Chicken Tandoori with lacchedar Pyaz

Cooking time required: 30 mins
Cost of preparation: 30-35 rupees

Ingredients:

For marinate: Chicken pieces( 150-200 gms), ginger garlic paste (1 tsp), onion ( 1 half, small ), mustard oil ( 1 tsp), yogurt ( 1 tbs), Tandoori masala ( 1 tsp ), Kashmiri Lal Mirchi powder ( 1/3 tsp), salt, turmeric ( a pinch ), vinegar ( 7-8 drops).

Ghee/butter for brushing the chicken pieces.

Preparation: Make cuts in the chicken pieces. Rub salt and vinegar all over and keep aside for 10 mins.

Mix ginger-garlic paste, yogurt, turmeric, tandoori masala, Kashmiri Lal Mirchi powder, salt, chopped onion and mustard oil.

Drain any excess liquid from chicken pieces and pat dry. Add the masala paste and rub evenly over the pieces.

Put in a bag and marinate chicken pieces overnight in the fridge.















Cooking: Preheat the oven for 5 mins. Remove the chicken from fridge and keep at room temperature for 40-50 mins.
















String the chicken pieces using a skewer rod and brush ghee/butter all over.

Put into the oven and bake at 200 degrees for 15 mins. Remove from oven and brush some more ghee/butter and again cook at 200 degrees for 15 mins.

Remove from oven and keep aside for 5-10 mins.















Remove from the skewer rods.
Serve with lemon wedges and lacchedar pyaz ( thinly sliced and marianted onions ).


For the lacchedar pyaz : 1 onion ( small ), lemon juice ( 1 tsp ), pepper ( 2-3 pinch), salt.

Cut the onion into thin long strips. Add the rest of the ingredients and keep aside for 1 hour.

Sending this yummy recipe to Kirthi's event 'Serve it -Grilled'. Do check this out : Krithi's Kitchen: Announcing "Serve It" Series.. Serve It-Grilled