Tandoori. Is such wonderful way to cook chicken.
serves 4 – 6
INGREDIENTS
1.25 Kg chicken pieces skinned
1 teaspoon salt
The juice of 1 lemon
450ml natural yogurt
Half a medium sized onion roughly chopped
1 clove of garlic
2cm piece of ginger peeled and roughly chopped
1 fresh green chille roughly sliced
2 teaspoon garam masala
3 tablespoon of yellow food colouring and 1 tablespoon of red.(optional)
Lime wedges
METHOD
Cut the leg into 2 and the breasts into 4. Cut slits on each side of the legs. Cut similar slits in the breast pieces. Don’t go to the bone.
Lightly rub the salt and lemon juice into the slits on all sides. Set aside for 20 minutes.
Combine all the marinade Ingredients except the food colouring, i a food processor. Blend to a smooth paste. Sieve into a bowl
Brush the chicken pieces with the food colouring if using. Add the pieces to the bowl. Mix well make sure the marinade goes into the slits. Cover and refrigerate for 6 – 24 hours the longer the better.
When you are ready pre heat the oven to it’s highest temperature. Take the chicken out and shake as much of the marinade as possible. Arrange them in a shallow baking tray in a single layer. Bake for 20-25 minutes. Test the chicken with a fork.
Serve hot with lime wedges, or it can be transformed into MAKKHANI MURGHI
Original recipe Madhur Jaffrey Indian cookery BBC
Leave a Comment