Serve - 4
1 small sized chicken ( 800 gm) - cut into 8 pieces
1 cup thick curd- hang in a muslin cloth for ½ hour
2 tbsp plain flour (maida), 2 tbsp oil
1 onion - grated, 2 tbsp dry fenugreek leaves (kasoori methi)
3 tsp ginger-garlic paste, a pinch of orange red food colour
½ tsp cumin (jeera) powder, ½ tsp coriander (dhania) powder
½ tsp garam masala powder, ½ tsp tandoori masala
1½ tsp dry mango powder (amchoor), 1½ tsp salt
1 tsp red chilli powder, 4 tbsp oil for basting (pouring on top)
1. Heat 2 tbsp oil. Add grated onion & stir till golden. Remove from fire & cool.
2. Mix curd, plain flour, food colour and all other ingredients. Add golden onions. Add enough colour to get a bright orange colour.
3. Wash chicken. Squeeze out all excess water. Pat dry on a clean kitchen towel.
4. Marinate chicken in the curd mixture for 2-3 hours in the refrigerator.
5. Rub the wire rack of the oven with oil and place the marinated chicken on it, so that the extra marinade can drip down from the grill. If the chicken is placed in a dish or a tray, the extra marinade and liquid keep collecting around the chicken pieces and hence they do not turn dry and crisp.
6. Preheat oven at 180°C. Place chicken on the rack in the oven. Roast for 8-10 minutes. Overturn again, baste (pour) with oil and roast for another 10-12 minutes or till tender and crisp.
7. Serve hot garnished with onion rings.
Tips: Instead of a full chicken only drumsticks (legs) can be made. They are called tangdi kebabs. After grilling, wrap a piece of aluminum foil at the end of each leg. Besides looking nice, it is also convenient for holding and eating the chicken leg.
Boneless chicken cut into 1½"-2" pieces can be cooked in a similar manner to get chicken tikka.
The grilled chicken can be added to an onion-tomato masala for a tikka masala dish.