Tandoori Murg Tandoori Chicken

• 1 chicken, skinned removed
• 1st Marinade: Mix well to combine all ingredients
• 1 tsp salt
• 1 Tbsp ginger-garlic paste
• 1 tsp chili powder
• 2 Tbsp lemon juice
• 2nd Marinade: Mix well to combine all ingredients
• 250 g thick yoghurt
• 1 tsp garam masala
• 100 ml vegetable oil
• 1/2 tsp cinnamon powder
• 1/2 tsp red chili powder
• 1 tsp salt
• Butter-oil mixture for basting
• 1 1/2 tsp lime juice
• 1 tsp chat masala

1. Cut chicken into 4 pieces
2. Make 3 to 4 deep incisions on each piece without cutting entirely through the flesh. Applu 1st marinade and set aside for 20 min to allow juices to drain
3. Apply 2nd marinade and set aside for 2-3 hours
4. Skewer the chicken and cook in a moderately hot oven for 10 min., baste with butter oil mixture and cook for further 5 min., remove. Again baste the chicken and sprinkle lime juice and chat masala

chicken, marinade, salt, gingergarlic, chili powder, lemon juice, thick yoghurt, garam masala, vegetable oil, cinnamon powder, red chili powder, salt, butter, lime juice, chat masala

Taken from www.epicurious.com/recipes/member/views/tandoori-murg-tandoori-chicken-1259122 (may not work)