Whole Chicken – 1.25 kg
First marination:
Salt as per taste
Lemon – 2
Ginger and Garlic paste – 2 tbsp heaped
Second marination:
Hung Curd – 1/2 cup
Kashmiri Red chilly powder – 2 tbsp
Chicken tandoori masala – 2 tbsp
Coriander powder – 1 tbsp
Cumin powder – 1/2 tsp
Turmeric powder – 1/2 tsp
Black pepper powder – 1/2 tsp
Kasuri methi – 1 tsp
Chat Masala – 1/2 tsp
Red food colour
Oil – 1 tbsp
TANDOORI CHICKEN
