Tandoori Whole Chicken

 Ingredients:

• 2 whole chickens (4 lbs. each)

Marinating ingredients:

• 5 tablespoons tandoori chicken masala
• 1 tablespoon red chili powder
• 1 teaspoon sea salt (optional)
• 4 tablespoons plain yogurt
• 1/2 lemon

Directions:

Wash the whole chickens and cut the extra fat off of the wings. Make deep cuts in breast of each chicken.

Mix the spices in the plain yogurt and squeeze the juice out of half a lemon.









Then marinate the whole chickens with this mixture thoroughly.
Cover it with plastic wrap, and leave in the fridge for 6-24 hours.

Place them in an oven safe tray, and tie the end of the drumsticks together.

Completely cover the tray with foil paper, and bake in oven for 1 hour at 355 degrees.

After 1 hour, loosen the foil paper a little and raise the temperature to 360 degrees and let it cook again for another hour.

Take out the tray from the oven and dry the water on the stove. When the water has dried, there will be just the gravy left. Then place the chicken in a serving dish and pour the gravy (that was left from drying the water) on top of the chickens.

If serving later, then when it is time to serve, place foil paper on the dish, and put in the oven at 300 degrees for 30 minutes.

Garnish with sliced red onions.

Your tandoori whole chicken is ready to serve!