Chicken Tandoori

I love Chicken recipes, Chicken Tandoori is very popular in India. It is done by marinating some spices and of course yogurt. The only one thing which is very important is, your patience;). It has to be marinated and kept in refrigerator for about 6-8 hrs. Preferably If you marinate it and keep it overnight, the very next day you have a delicious Chicken Tandoori

Ingredients

1 Whole Chicken - Cut into serving pieces
3/4 cup plain yogurt
3 tablespoon lemon juice
1 tablespoon ginger paste
1 tablespoon garlic paste
1 tablespoon ground fennel 
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon red chilly powder
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/2 teaspoon ground black pepper
Coriander leaves, cucumber, onion and lemon, for garnish 
Salt to taste
Oil

Preparation

• Remove chicken skin and cut into pieces, prick the chicken flesh all over with a fork. Using a sharp knife, cut slashes in the flesh to allow marinate to penetrate. Place the chicken in large shallow dish.
• In a bowl add yogurt, lemon juice, ginger, garlic paste, fennel, cumin, coriander, cardamom, cloves, black pepper, red chilly powder and salt. Mix it.
• Pour the mixture over the chicken and rub it into the flesh.
• Cover the dish and refrigerate for 6-8 hrs or overnight.
• Remove the chicken at least half an hour before cooking.
• The chicken may be grilled or roasted.
• If roasting, preheat oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.
• Serve with springs of coriander leaves and slices of cucumber, onion and lemon.

Note:

• Instead of lemon, vinegar can be used.
• Do not marinate for longer than 2 days.