For the boiling
700g Whole Chicken
250g Whisked curd
20g Garam masala powder
70g Kashmiri Red chili paste
20g Cumin powder
10g Kasuri methi
30ml Mustard oil
60g Ginger garlic paste (Ginger-25%, Garlic-75%)
30ml Malt Vinegar
5 ml Lemon juice
200g Clarified Butter
Salt to taste
Wash the whole chicken under running cold water and pat dry with a kitchen cloth
Make deep cuts on the breasts and thighs ensuring the meat is not torn through till the bone.
Mix 15 ml malt vinegar, 30g ginger garlic paste and salt. Rub the chicken thoroughly with this mixture and set aside for 1 hour in the refrigerator
Mix all the remaining ingredients except the lemon juice and prepare a smooth marinade
Apply the marinade thoroughly to the chicken and allow it to marinate for a minimum of 4 hours
Skewer the chicken and cook in the tandoor at 300 C for 8 minutes and then further reduce the temperature of the tandoor to 180 C and cook further for another 12-15 minutes.
Alternatively you can also cook the chicken in the oven at 180 C for 15-20 minutes
Finish by drizzling lemon juice and chat masala (optional)
Recipe by Chef Rohit Yadav
Chef Rohit is an extremely talented young chef who loves interacting with his patrons. He feels that young budding chefs like him have a great role to play in encouraging people to take up cooking as a passion.