1 Chicken ( cut into eight parts) or a mixture of chicken parts (breast, drumsticks)
Remove the skin and make cuts/slits (2 or 3) on the pieces
1 Cup Yoghurt
2 tblspoon ginger garlic paste
1.5 tblspoon Olive oil
2 tblspoon Red Chilli Paste (see my recipe for Red Chilli Paste)
3 tblspoon Tandoori Masala Powder (see my recipe)
1 tsp salt
Mix the above and apply to chicken. Make sure to insert the marinade into the cuts/slits. Cover and keep the marinated chicken in the refrigerator overnight or at least eight hours.
Remove from refrigerator, mix the chicken well and place the chicken on a tray. Apply a little oil on the chicken pieces or spray with Canola or any other vegetable oil. Preheat the oven at 250 degrees fan bake and bake for 25 minutes. Remove, apply the remaining marinade to the chicken, turn over and bake for 10 minutes.
Cut an onion into rings, add a little of the marinade to the rings. Place the onions rings on a tray and place in oven and bake it along with the chicken, when you turn over the chicken.
Remove the chicken and the onions. Keep onions aside for Garnish.
Change the oven setting from Fan Bake to Fan Grill. Apply little oil to the chicken and place the chicken under the grill for 5 to 7 minutes. Check and see that it does not burn. Remove and turn over the chicken and place it back under the grill for another 5 minutes.
Remove- Tandoori chicken is ready.
Serve with baked onions rings, lemon/lime wedges or pieces, coriander leaves. You can serve with mint chutney or tamarind chutney.