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Tandoori Chicken

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Ingredients
  

  • 1 chicken use the whole leg two wings and breast only (6 pieces altogether)

First marinade

  • 1 Tbsp ground garlic
  • 1 Tbsp ground ginger
  • 2 Tbsp Cayenne pepper
  • 1 Tbsp tamarind paste or lemon juice
  • 2 teaspoon salt

Second marinade

  • 200 ml Plain yogurt
  • 2 Tbsp garam masala
  • 1 tsp mustard paste
  • 1 Tbsp cayenne pepper
  • 1 Tbsp ground ginger
  • 1 Tbsp ground garlic
  • 1 tsp ground black pepper
  • 2 Tbsp paprika for coloring
  • More salt if required

Instructions
 

  • Slit the chicken: 6 long slits for the whole legs, and 2 long slits for the breast meat.
  • Wipe the chicken dry and marinade with the first marinade, rubbing into all the slits. Leave aside for at least 20 minutes.
  • Preheat oven grill to 280C. (very important to preheat)
  • Mix the second marinade and add this to the chicken, season overnight or for at least another 30 minutes.
  • Cook chicken close to the grill for 20 minutes or until cooked, with a few browned spots.
  • Serve with onions, or a cucumber raita. I also reserve the leftover marinade and put that into [nasi bryani!http://www.singaporefood.me/nasi-bryani]