Tandoori chicken

Tandoori chicken

North India

By
From
South East Asian Food

Ingredients

Quantity Ingredient
1kg chicken marylands, skinned
1/2 lime or lemon, juiced
1/4 cup melted ghee, for basting

Marinade

Quantity Ingredient
2 teaspoons coriander seed
1 teaspoon cumin seed
8 dried chillies, seeded, soaked in warm water until soft and then squeezed dry
or 1-2 tablespoons sambal ulek
6 garlic cloves
2.5cm piece fresh ginger
1/2 cup yoghurt
1/2 teaspoon red colouring or mild paprika powder, (optional)
2 teaspoons vegetable oil
1 teaspoon vinegar
1/2 teaspoon garam masala, plus a little extra
salt, to taste

Method

  1. Skin the chicken and prick all over with a fork or the point of a sharp knife. Rub the chicken with lime juice and leave to stand for 30 minutes.
  2. To prepare the marinade, in a food processor attachment grind the coriander and cumin seeds to a powder. Add chillies, garlic and ginger and mash to a paste then add yoghurt, red colouring, oil, vinegar, garam masala and salt to taste and blend thoroughly. Rub the mixture over the chicken and leave to marinate in the refrigerator for at least two hours, preferably overnight.
  3. Cook the chicken either on a rack in a roasting pan in a preheated moderately hot oven for 40 minutes or so, or in a covered outdoor charcoal kettle over a normal indirect fire. Turn the pieces around frequently, basting with ghee, and sprinkle finely with garam masala.
Tags:
SBS
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