Take 750 gms. Chicken
Add 1 Green Chilly
Add 2 inch piece ginger
Add 10 flakes garlic
Add 4 tbsps. Coriander leaves
Add 1 tsp. Salt
Add 300 gms. Curds (beaten)
Add 2 tsps. Chilly powder
Add 1 tsp garam masala
Add ½ tsp. Orange red color
Add 2 tbsps. Lemon juice
Add 1 tbsps. Butter
Clean and cut the chicken into 8 to 10 pieces (exclude bony parts and giblets) and apply salt.
Grind the next 4 ingredients to a paste. Mix the paste and all the ingredients (expect butter) and smear the chicken pieces with mixture.
Grease a baking pan, place the chicken pieces dot them with butter, cover and bake for 30 minutes.
The juices that collect in the pan can be thickened under the grill or poured into a separate pan and thickened over high heat.
Pour this sauce over the chicken pieces. Server with lemon slices and a salad of sliced onions and tomatoes.
Tandoori chicken can also be prepared without disjointing the bird.