Ingredients:

• 1 – Chicken, whole
• 20 g – Green chillies
• 10 g – Ginger
• 10 g – Garlic
• 5 g – Papaya (green)
• 1/2 – lime, juiced
• Salt – to taste
• For the batter:
• 390 ml – Curd
• 5 g – Red Chilli powder
• 10 g – Kashmiri chilli powder
• 15 ml – Salad oil
• 5-7 drops – Orange colour (Erythrocyn)

Method:

1. Prepare the chicken (pluck, singe and skin).
2. Carefully cut slits lengthwise over the breast portion and breadthwise over the leg portion.
3. Apply salt and sprinkle lime juice all over it and keep aside.
4. Grind green chillies, ginger and garlic to a paste.
5. Beat curd thoroughly and add ground spices.
6. Grind papaya and add to the curd. Beat well again.
7. Add the chilli powder and beat well.
8. Add salad oil and colour, and strain through a fine sieve.
9. Rub the batter all over the body of the chicken and inside the slits.
10. Let it marinate for at least 12 hours.
11. Thread chicken on to a thin iron rod, place it well inside the tandoor and cook.
12. Remove when well done.
13. Serve hot with onion rings and lime wedges.

Recipe courtesy of Alison Pinto