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Tandoori Chicken
Category : Barbecue and grilled, Chicken
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- With a sharp knife cut through the skin of the chicken right down the centre, front and back.
- Skin the chicken, then make slits in the flesh to allow spices to penetrate.
- To make marinde: combine yoghurt with all the other ingredients, except ground fenugreek and ghee.
- Rub marinade all over and inside the chickens and leave for 2-4 hours, or cover and refrigerate overnight.
- If cooking on a barbeque, make sure fire has had time to burn down to glowing coals and cut chicken in halves lengthways.
- Place chicken on a rack about the coals and allow to cook until tender, turning the pieces so they cook on both sides.
- If cooking in an oven, use hot oven pre-heated to 200ºC.
- Melt 2 tbsps. ghee in a roasting pan, put the two chickens in the pan, side by side, breasts downwards.
- Spoon melted ghee over them and roast in oven for 20 mins.
- Turn chickens on one side and roast for another 15 mins, then turn them on the other side, baste again and roast for a further 15 mins.
- For the final 10-15 minutes of browning, turn the chicken breast upwards and baste every 5 mins.
- If oven has a rotisserie, cook the chicken on this.
- It will still be necessary to baste the chicken as the skin has been removed.
Ingredients:
2 - spring chicken, about 500 g each
¾ cup - yoghurt
1 ½ tsp - salt
1 ½ tsp - crushed garlic
1 ½ tsp - finely grated fresh ginger
½ tsp - white pepper
½ tsp - chilli powder
1 tsp - garam masala
½ tsp - ground fenugreek, optional
red food colour, optional
2 tbsp - ghee for oven method
2 - spring chicken, about 500 g each
¾ cup - yoghurt
1 ½ tsp - salt
1 ½ tsp - crushed garlic
1 ½ tsp - finely grated fresh ginger
½ tsp - white pepper
½ tsp - chilli powder
1 tsp - garam masala
½ tsp - ground fenugreek, optional
red food colour, optional
2 tbsp - ghee for oven method
RECIPES BY REHANA KHAMBATY
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