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Tandoori Chicken

Whats.Cooking's picture
<p><a href="http://www.flickr.com/photos/xurde/4800109357/">Image Credit</a></p>
Ingredients
  Chicken pieces 4 Large
  Lemon juice/Lime juice 3 Tablespoon
  Salt 2 Teaspoon
  Garlic 6 Clove (30 gm)
  Plain yoghurt 1⁄4 Pint (150 Milliliter)
  Mustard oil 2 Tablespoon
  Hot paprika/Sweet paprika 1 1⁄2 Teaspoon
  Ground coriander 1 1⁄2 Teaspoon
  Ground cumin 1 1⁄2 Teaspoon
  Ground ginger 1 Teaspoon
  Orange food color/Red food color 1 Teaspoon (Leveled)
Directions

Skin the chicken pieces and gash them all over with short but deep slashes.
Rub over with the citrus juice and 1 teaspoon salt and leave for half an hour or so.
Squeeze or finely chop the garlic into the yoghurt.
Stir in the oil, spices and colouring.
Coat the chicken pieces evenly, cover and leave in a cool place (not the refrigerator if possible) for 24 hours, turning from time to time.
Heat the oven to 220oC/425°F/Gas Mark 7.
Stand a grilling rack in a roasting-tin.
One by one, remove the chicken pieces from the marinade and let the excess drip back.
Lay the pieces on the rack.
Bake for about 30 minutes depending on how big (and how cold) they are.
To give the slightly charred finish of real tandoori cooking, place beneath a grill for a few minutes.
Serve with a salad and wedges of lemon to squeeze over.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Barbecue
Dish: 
Dry Curry
Ingredient: 
Chicken
Interest: 
Party, Healthy
Cook Time: 
30 Minutes
Servings: 
4

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