Tandoori Hariyali Murgh -Tandoori Chicken with green marination

Ingredients

Whole Chicken	900 gms
For Marinade
Hung curd	1 cup
Raw papaya paste	1 tbsp
Ginger garlic paste	2 tpsb
Green cardamom powder	1 tsp
Oil	¼ cup
Salt	1 tsp
For Green Paste
Capsicum	30 gms
Green chilies de-seeded	3 nos
Spinach	100 gms
Fresh coriander	25 gms
Onions sliced and fried	¼ cup
Roasted chana dal powder	2 tbsp
Malt vinegar	2 tbsp
Salt	1 tsp
Butter for basting
Chat masala	1 tsp

Method of Preparation 

Clean the chicken and make slits

Mix all the ingredients of the marinade and rub all over the chicken and leave aside for 1 hour.

Wash the spinach and boil for 5 minutes and drain.

Deseed the capsicum. Make a paste of all the greens including fried onion. Add salt, malt vinegar and roasted chana dal powder while grinding. Do not use water.

Apply the paste on the chicken, making sure the slits are well filled. Leave aside for 4 hours.

Skewer the chicken and put it into the tandoor. Cook for 10 minutes.

Remove and hang to let the drippings fall off for 5 minutes. Baste well and put back into the tandoor for 6-8 minutes basting once more.

Check the doneness.

Serve hot with salad and chutney.