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Chicken Tandoori

Ingredients
  Grated lemon rind 1
  Lemon juice 6 Tablespoon (90 Milliliter)
  Salt 2 Teaspoon (10 Milliliter)
  Chicken quarters 4
  Coriander 1 Teaspoon (5 Milliliter)
  Cumin 1 Teaspoon (5 Milliliter)
  Ginger 1 Teaspoon (5 Milliliter)
  Garlic 1 Clove (5 gm), crushed
  Paprika 2 Teaspoon (10 Milliliter)
  Cayenne 1 Pinch
  Yogurt 1 Pint (300 Milliliter, 1.25 Cups)
  Vinegar 1 Tablespoon (15 Milliliter)
  Butter 2 Ounce (50 Grams, 4 Tablespoon)
Directions

1 Mix the lemon rind, 30 ml (2 tablespoons) of the juice, and the salt. Make gashes in the flesh of the chicken and rub in the mixture.
2 Mix the coriander, cumin, ginger, garlic, paprika and cayenne. Blend with the rest of the lemon juice, add the yogurt and vinegar.
Spread over the chicken and cover.
Marinate over night in a refrigerator.
3 Preheat the oven to 200°C, 400°F, gas 6.
4 Place the chicken on a rack in a roasting tin for 15 minutes.
Baste with the remaining marinade and the butter.
5 Reduce the heat to 180°C, 350°F, gas 4 and cook for 1 hour, then increase the heat again to 200°C, 400°F, gas 6 for 15 minutes to dry the chicken pieces.

Recipe Summary

Cuisine: 
Indian
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Chicken
Servings: 
4

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