Serves 6

Ingredients
Chicken - 1kg (whole) Butter for basting - 125 gms (approx.)
Butter for batter - 120 gms (approx.)

Tandoori Masala

Ingredients
Red Hot Chilli Powder - 5 gms Ginger - 10 gms
Kashmiri Chilli Powder - 10 gms Garlic - 10 gms
Green Chillies - 20 gms (Grind all the spices)

Method

  1. Mix ground masala with butter.
  2. Make cuts or slits on the fleshy parts (breast and legs) of the chicken, and rub in the mixture thoroughly.
  3. Leave it to marinade for 10-12 hours. Bake till chicken is three-fourths cooked, basting frequently with butter.
  4. Then remove it and fry in butter.
  5. Return again to the tandoor for 3-4 minutes.
  6. Keep basting till done.
Nutrient Composition Per Serving
MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal) 597 Carotene ( μg ) 1186.5
Protein (g) 43.80 Vitamin C (mg) 0.0
Carbohydrate (g) 1.6 Mg (mg) 17.0
Fat (g) 46.2 Na (mg) 0.35
Fibre (g) 1.04 K (mg) 13.25
Minerals (g) 2.39 Mn (mg) 0.15
Calcium (mg) 47.5 Zn (mg) 0.12
Phosphorus (mg) 426.42 Cr (mg) 0.003
Iron (mg) 0.28

Modification

Reduce the amount of butter used. Partially substitute butter with oil
Ingredients
Chicken - 1kg (whole) Oil for basting – 60 gms (approx.)
Butter for batter - 60 gms (approx.)

Tandoori Masala

Ingredients
Red Hot Chilli Powder - 5 gms Ginger - 10 gms
Kashmiri Chilli Powder - 10 gms Garlic - 10 gms
Green Chillies - 20 gms (Grind all the spices)
Nutrient Composition Per Serving
MACRONUTRIENTS
Energy (Kcal) 338
Protein (g) 43.8
Carbohydrate (g) 1.59
Fat (g) 17.39
Fibre (g) 1.04
Minerals (g) 2.89