Mughlai Chicken - Non-Vegetarian

Make cuts on the chicken. Apply a mixture of red chilli powder, half of the lemon juice and salt to the chicken and keep aside for about an hour.
Whisk the yoghurt in a bowl and combine the rest of the ingredients. Mix well. Rub this marinade well into the chicken and refrigerate preferably overnight or at least for four hours.

Cooking time (approx.): 35 minutes
Style: North Indian (Non-Vegetarian)

• 1  medium (about 800  grams) chicken cleaned and skinned
• 1  cup(s) yoghurt well beaten
• 1  teaspoon(s) each of hot spice mix (garam masala), cumin and red chilli powders
• 4  whole red chilli(es) made into a paste with a little water
• 1  tablespoon(s) each of ginger and garlic pastes
• 2  tablespoon(s) lemon juice
• 2  tablespoon(s) oil
• butter for basting
• salt to taste
• finely cut onion rings, lemon wedges and finely chopped coriander leaves for garnishing

Skewer the chicken and barbeque it in a hot clay oven (Tandoor) or on an open hot grill for about 12  minutes or till the chicken is almost done.
Baste the chicken with butter and roast for another 3  minutes.
Garnish with onion rings, lemon wedges and finely chopped coriander leaves.
TIP:
If there is access to a traditional clay oven or a Tandoor, the chicken should be barbequed in it. Alternatively, use an open hot grill.