Fragrant Tandoori Chicken
|Chicken tender||1 Small|
|Lemon juice||2 Tablespoon|
|Unripe papaya||1 1⁄2|
|Caraway seeds||1⁄4 Teaspoon|
|Eggs||2 , boiled|
|Long green chilies||4|
|Chili powder||1⁄4 Teaspoon|
Clean the chicken and make a few slits in it Mix ghee, salt and the paste, and rub it all over the chicken and into the slits.
Put the chicken in an ovenproof dish and leave it to marinate for at least two hours.
Bake the chicken in a hot oven.
It should be ready in about forty five minutes.
Cut the chicken into seven pieces.
Add a dash of lemon juice.
Garnish with the eggs, cut into four pieces each, and the green chillies.
Sprinkle chilli powder on the eggs.
This is a modern, easier version of the traditional tandoori chicken.