1 whole chicken 20 gms green chillies 1 tablespoon ginger-garlic paste 2 tablespoon grated raw papaya 1 tablespoon lemon juice salt to taste For Marination: 1 cup curds ½ teaspoon red chilli powder 1 teaspoon kashmiri chilli powder 2 tablespoon salad oil
Prepare the chicken (pluck, singe and skin). Cut slits lengthwise over the breast portion and breadthwise over the leg portion carefully. Apply salt and sprinkle lime juice all over and keep aside. Grind green chillies, ginger and garlic to a paste. 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 fine sieve. Rub 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 rod and place it well inside the tandoor. Remove when well done. Serve hot with onion rings and pieces of lime.