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Skin, wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.
Apply a mixture of chilli powder, lemon juice and salt to the chicken and cover and leave for half an hour.
Strain the liquid from yoghurt by hanging it in a muslin cloth for fifteen to twenty minutes or use a fine nylon sieve. Mix chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil into the yogurt.
Apply this marinade onto the chicken pieces and refrigerate for three to four hours or overnight covered in a fridge.
Put the chicken onto a baking tray and cook in a moderately hot pre-heated oven 200C for ten to twelve minutes or until almost done. Baste it with butter and cook for another four minutes.
Serve with onion rings and lemon wedges.
To make Chicken tikka, use boneless chicken pieces cut into 1.5 inch cubes and proceed same as Tandoori chicken.
You can use this in the summer and cook on a barbecue.
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