Tandoori Chicken - 2

Ingredients

Chicken – 1 kg

Ghee or butter – 200 gm

 Onion – 125 gm

 Red chilli powder – 1 tsp

Cardamom – 6

Black cardamom – 4

Cinnamon – 1 inch

Black pepper – 6 cloves

Cloves – 6

Coriander seed – 1 tsp

Ginger – 50 gm

Garlic – 6 cloves

salt as per taste

lemon  - 1

Method

Refrigerate chicken for 24 hours and then remove and wash it well with salt water. Cut the chicken into four pieces. Keep leg pieces separately. Chop onion and fry in oil till golden brown and keep aside. Rest all ingredients grind with water to make a fine paste. Add lemon juice to the masla and apply this  paste to the chicken and leave it for marination for at least 2 hours.

Coat it with ghee and cook in oven or roast on tandoor. When it is fully cooked, remove in a plate and spread fried onions over it.