Tandoori chicken

Tandoori chicken

By
From
Under the Walnut Tree
Serves
4-6
Photographer
Fanny Bergenström

A bright red classic Indian chicken, which is traditionally cooked in a clay oven called a tandoor. At home we use the regular oven, but the flavour takes us right back to India. The marinade is also great for lamb.

Ingredients

Quantity Ingredient
1 chicken, jointed into 8 pieces
1 tablespoon oil, for the baking dish

Marinade

Quantity Ingredient
500g thick greek yoghurt
2 tablespoons vegetable oil
2 garlic cloves, crushed
2 tablespoons fresh lemon juice
1 heaped teaspoon salt
1 tablespoon fresh ginger, grated
1 teaspoon freshly ground cardamom
1 teaspoon garam masala
2 teaspoons ground turmeric
1/2 teaspoon chilli powder
red food colouring, (optional)

Method

  1. Combine all the ingredients for the marinade in a large bowl. Turn the chicken pieces in the marinade to coat all sides, and then cover the bowl. Refrigerate for at least 3-4 hours or even better, overnight.
  2. Preheat the oven to 200°C. Take out the chicken (discard any excess marinade) and arrange the pieces in a baking dish. Roast for 25 minutes, then turn the pieces over and cook for another 20-25 minutes, or until the chicken is cooked through. Spoon the cooking juices over the chicken a couple of times during roasting.
  3. Serve the tandoori chicken with tomato kachumber and minted raita, ideally with some naan bread as well.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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