Tandoori Murgh (Micro)

Ingredients

• Chicken (broiler) 1 kg, cut into 6-8 pieces
• Ginger paste 1 ½ tsp
• Garlic paste 1 ½ tsp
•   Tandoori Masala
• 2 tbsp  
• Salt according to the masala
• Hung Dahi (Yogurt) ½ cup
• Red color (optional) few drops
• 1 Lemon quartered           ]
• 1 Onion sliced into rings.   ] for garnish.

Preparation

• Pierce the chicken with a fork, all over, and mix in the rest of the ingredients, except the lemon and the onions, and leave thus for 3-4 hours.

• Now place a saucer like plate upright in a dish, and arrange the chicken pieces in it, placing the thicker pieces outwards. Cover and cook on HI for 6 minutes.

• Rearrange and cook, covered on 70% for 6 minutes.

• Uncover and cook on HI for 5 minutes and let stand 2 minutes before serving garnished with the slit green chillies. If serving later, cook uncovered on 70% for 10 minutes.

• Note: In case you have a browning mode, cook it covered, first on HI for 6 minutes, then on grill for another 10 minutes.

• Cooked without oil but you could brush it with some before the last turning.

• If you want it browner, grill it on high or hold the cooked pieces one by one over a direct flame.