Tandoori Chicken

INGREDIENTS

4 lbs Monsoon Kitchens® (MK) Tandoori Marinade

12 lbs skinless, boneless chicken breast or thighs (6-8 oz. portion)

1/2 cup melted butter

1/2 cup lime juice

2 cups sliced red onions

DIRECTIONS

Directions for Marinating Chicken

1. Thaw Monsoon Kitchens® Tandoori Marinade in refrigerator for 24 hours. Do not thaw in hot water bath as the yogurt will separate.
2. Pierce chicken pieces with a fork or knife.
3. Marinate chicken pieces in Monsoon Kitchens® Tandoori Marinade for at least 4 -6 hours or overnight. Longer marination yields better results.

Directions for Cooking Chicken

1. Whisk together melted butter and lime juice to make a basting mixture.
2. Preheat oven at 400° F.
3. Spray baking pans with oil or Pam.
4. Remove chicken pieces from the marinade and lay on baking pan.
5. Bake chicken at 400°F for 30 minutes turning over once.
6. Baste chicken with basting mix twice while baking.
7. Bake till chicken is 80 % cooked.
8. Broil chicken under a broiler for the last 5 minutes to get tandoori look and the internal temperature reaches 165° F or grill 80% cooked chicken to get the grill marks.
9. Garnish with red onion rings, lime and serve with naan or basmati rice.