How to make Tandoori Chicken, By Monish GujralIngredients:
1 chicken without skin (600-700 gms), kept whole, refined oil for basting.
First Marinade:
1½ tbsp lime juice
1 tsp red chilli powder
1 tsp salt
Second Marinade:
½ cup yogurt
1 tbsp garlic paste
1 tbsp ginger paste
½ tsp black salt (kala namak)
1 tsp garam masala powder
½ tsp dried fenugreek leaf powder (kasuri methi)
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