Tandoori Chicken

Two things to keep in mind to get the taste just right ( like the secret restaurant recipe)
1.The tandoori chicken needs to be marinated well and so it is advised to be left in the refrigerator at least overnight to marinate.
2. The oven needs to be heated to the max ( 200 to 300 ) before you put the chicken in the oven

The restaurant style recipe for tandoori chicken

secret Tandoor recipe Ingredients
A 1 kg whole chicken
1 teaspoon salt ( + add little rock salt if you have any)
1 teaspoon lemon juice
1 1/4 cups plain yogurt
1 teaspoon grated fresh ginger root
2 teaspoons garam masala
1 teaspoon black pepper
1 teaspoon orange food coloring
2 teaspoon garlic paste
1 teaspoons chilli powder or a little bit more is you want it spicier
2 teaspoons Corriander powder
1 teaspoon tumeric powder
2 teaspoon cumin powder
1/4 teaspoon kalonjee seeds( Black cummin seeds)
1 very very small pinch of ( kala namak)black salt ( between your 2 fingers pinch)
1/2 teaspoon raw dry mango powder

DIRECTIONS

Remove skin from whole chicken , and cut slits ( 5 to 6) into them lengthwise in different areas of the chicken where you want the marinade to penetrate. Place in a deep mixing bowl and sprinkle all the above mentioned spices and powders over the whole of chicken with salt and lemon juice.
Sprinkle all the above mentioned spices + lemon juice + salt over the whole skinned chicken and mix it with yoghurt and spread this marinade to let it seep into all the grooves of the chicken and the slits you made in it. Set it aside in the refrigerator overnight or then at least for 4 to 5 hours minimum.

Preheat your oven the maximum heat ( maybe 250 to 300) high heat. Make sure you have drizzled a generous sprinkling of vegetable oil on the chicken and around the chicken ( but don't go overboard and set the house on fire) . Check the chicken after half hour and turn it on the other side and drizzle any juices or oil left in the tray over it ( or sprinkle some more oil when turning it upside down) cook for a further 15 minutes or then check if the chicken is looking already cooked by piercing it with knife.
You are now ready to have a nice tasting tandoori chicken just like in the restaurants
( The 2 main steps that help you get that nice moist juicy chicken taste is letting it marinade overnight and also heating the oven up nice and hot before putting the chicken in , so that it cooks in the least possible time with a high temperature just like a nice clay hot oven. Make sure you turn down the temperature a bit 10 mins after putting it in the real hot oven)