Pub date
2008-01-08

Tandoori Chicken Recipes

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Tandoori Chicken Recipes

Traditionally cooked in a tandoor (clay oven). This is perhaps the most
popular chicken dish from Northern India.

Ingredients.SERVES 4

1.5kg chicken pieces (legs and/or breasts) skinned
1 tsp salt
3 tbsp lemon juice

Marinade:

450ml plain yoghurt
1 onion, coarsely chopped
1 garlic clove, chopped
2.5cm piece fresh root ginger, chopped
1-2 hot green chillies, roughly sliced
2 tsp garam masala
Lime or lemon wedges, to serve

Directions

1. Cut each chicken leg into two pieces and each breast into four pieces. Make two deep

slits crossways on the meaty parts of each leg and breast piece. The slits should not

start at an edge and should be deep enough to reach the bone. Spread the chicken pieces

out on two large platters. Sprinkle one side with half the salt and half the lemon juice and

rub them in. Turn the pieces over and repeat on the second side. Set aside for 20 minutes.

2. Meanwhile, make the marinade: combine the yoghurt, onion, garlic, ginger, chillies and garam

masala in a blender or food processor and blend until smooth. Strain the paste through a coarse

sieve into a large bowl, pushing through as much liquid as you can.

3. Put the chicken and all its accumulated juices into the bowl with the marinade. Rub the marinade

into the slits in the meat, then cover and refrigerate for 8-24 hours. Preheat the oven to its maximum

temperature and set a shelf in the top third of the oven where it is hottest. Remove the chicken pieces

from the marinade and spread them out in a single layer on a large, shallow, baking tray. Bake for

20-25 minutes, until cooked through.Lift the chicken pieces out of their juices and serve with lemon or

lime wedges.Serve.

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