Tandoori Boti Chicken
2kg chicken fillets
2 cups double cream yoghurt
2 tablespoons oil or ghee
Juice of 1 fresh lemon
2 heaped tsp ginger and garlic
2 grated garlic cloves
2 level tablespoons tandoori spice
1 level tablespoon kasmiri chilli powder or smoked paprika
2 tablespoons jeera
2 tablespoons koljana
Rinse, cut in cubes and drain chicken of excess water.
Marinade chicken with all the above ingredients and refrigerate overnight.
Preheat oven to 200 degrees
Pull chicken through a skewer stick, packing them very closely together.
Line a big black oven tray with foil and insert a oven safe metal grill rack.
Place marinade chicken on the rack leaving the excess marinade in your bowl.
Set the marinade aside to use later.
Bake on 180degrees for 20 minutes, then baste both sides with the remaining marinade and turn on the grill and heat to 220 degrees.
Grill for for 10-15 minutes until the chicken has slightly charred.
Serve with raita, Naan or any of your favourite sides 💕