Its a simple but delightful dish.
1 kg chicken (tender preferred) - cleaned and ready to cook
(cutting of piece or selection of part is based in your taste, some prefer legs, some thighs, some whole chicken)
2 tsp garlic paste
2 tsp ginger paste
1 tsp garam masala (tandoori masala preferred)
2 tsp red pepper-powdered
1 tsp blackpepper-powdered
1 tbsp salt or to taste
3 tbsp vinegar OR 2 cup yogurt
lemon quarters-to garnish
onion rings for garnish
coriander leaves (cilantro) for garnish
Prick the chicken a fork, and mix in all the ingredients, except the lemon and the onions, and leave for 4-6 hours (sometimes, I leave it for days in fridge), turning a few times.
About 10-12 minutes before placing it int he over, place the chicken in a drip pan, and place it into the preheated oven.
Oven Temp: 450 F- 220 C
Grill/Bake for 30-40 minutes. However, I suggest you to monitor and set the grilling time accordingly, as I had been using old ovens which were slow and delayed. While new ones are fast and heat proven.
Serve garnished with lemon and onion rings, coriander (cilantro) leaves.
