Tandoori chicken

Ingredients	For 6 – 8	For 100
Chicken	1	10
Green chillies	20gms	170gms
Ginger	10gms	115gms
Garlic	10gms	115gms
Papaya (green)	5gms	55gms
Lime	½	4
Salt	to taste	80gms
Batter:
Curds	390ml	3.98litre
Chilli powder	5gms	55gms
Kashmiri chilli powder	10gms	115gms
Salad oil	15ml	250ml
Orange colour  (Erythrocyn)	3gms	30gms

Prepare chicken (pluck, singe and skin). Cut slits lengthwise over the breast portion and breadthwise over the leg portion carefully. Apply salt all over. Sprinkle lime juice and keep aside. Grind together green chillies, ginger and garlic. Beat curds thoroughly. Add ground spices. Grind papaya and add. Beat well again. Add the chilli powder and beat well. Add salad oil and colour and strain through a fine sieve. Smear the batter all over the body of the chicken and well inside the slits. Let it soak in the batter for at least 12 hours. Thread chicken on to a thin iron and place it well inside the tandoor. Remove after 5 – 7 minutes. Smear with oil and place again in the tandoor. Remove when well done. Serve hot with onion rings and pieces of lime.