TANDOORI CHICKEN

Leg pieces - 500 gms
Garlic paste- 2 tsp
Ginger paste- 1 tsp
Papaya paste- 3/4 tsp
Salt to taste
Hung curds- 2 tbsp
Everest Chicken tandoori masala- 2 tbsp
Kashmiri chilly powder- 1 tbsp
Barista- 2 tbsp
Coriander seeds semi crushed- 1 tsp
Pepper powder- 1/2 tsp
Salt to taste
oil- 1 tbsp

Wash chicken in vinegar and salt water. Slit the chicken leg pieces.
Apply basic marination and refrigerate overnight
Add to oil all ingredients and keep aside.

To hung curds add oil mixture, tandoori colour and apply to thawed chicken. Let it marinate for 3-4 hrs.
Bask with butter and cook in tandoor or oven