How to make special Tandoori chicken

INGREDIENTS                     

Chicken

 Lemon juice 3 tsp.

Red chili powder 2 tsp.

Curd (Yogurt) 1/3 cup

Garlic paste 1 tbsp.

 Ginger paste 1 tbsp.

Garam masala powder 1 tsp.

1 tsp. ground roasted cumin seeds

1/2 level tsp. ground cardamom

Oil For basting

Salt 1 tsp (As per taste)

How to make special Tandoori chicken 

Skin the chicken and make diagonal incisions all over.

Mix 1 tablespoon red chili powder, salt and 2 tablespoons lemon juice. Apply this to the chicken and leave it for half an hour.

Hang Curd/Yogurt in the muslin cloth for some time. Take Yogurt in a bowl, add red chili powder, salt, lemon juice, Ginger Paste, Garlic Paste, Garam Masala Powder and mustard oil. Mix well.

Apply this marinade to the chicken. Cover and marinate for at least 4 hours at room temperature, or refrigerate overnight, turning several times.

Take out the chicken from the refrigerator at least 1 hour before cooking, to bring it at room temperature.

Preheat the oven to 4500F. Place chicken pieces on an extra-large shallow roasting pan, preferably on a wire rack. (Discard the leftover marinade). Brush chicken pieces with ghee or butter. Set the pan in the middle of the oven. Roast for 25-30 minutes, or until the meat is cooked through, basting and turning occasionally. Transfer to platter and serve.

Serve hot with onion slices and lemon wedges.