Authentic tandoori chicken should be cooked in the traditional clay tandoor oven, but there are still ways that you can get the flavours and taste of this favourite Indian dish at home.
The key to a good Tandoori is first of all the chicken needs to be left in the marinade for a long time, so the flavours can soak into the meat and the yoghurt can tenderize the meat. Secondly always use fresh spices or herbs.
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| Tandoori Chicken Served with Carrot Raita, Corn, Hash Brown and Watercress |
Ingredients:
8 pieces of chicken , thighs and drumsticks, skinned
250 ml Greek yoghurt
juice of one lime
3-4 cloves garlic
1 inch cm ginger
1-2 red chillies
1/2 tsp whole cumin
1/2 tsp coriander seed
1/2 tsp turmeric
1 cinnamon stick
1 -2 tsp paprika
4-5 black peppercorns
10-15 stalks of fresh coriander, finely chopped
Salt for seasoning
250 ml Greek yoghurt
juice of one lime
3-4 cloves garlic
1 inch cm ginger
1-2 red chillies
1/2 tsp whole cumin
1/2 tsp coriander seed
1/2 tsp turmeric
1 cinnamon stick
1 -2 tsp paprika
4-5 black peppercorns
10-15 stalks of fresh coriander, finely chopped
Salt for seasoning
Method:
1. Blend together the yoghurt, lime juice, cumin, coriander, turmeric, cinnamon, paprika, black pepper and salt.
2. Make slits into the chicken pieces, right to the bone. Rub the marinade into the chicken and refrigerate it in a covered bowl, or sealed in a ziplock bag, for 8-24 hours.
3.You can cook the chicken on a griddle pan, barbeque or in a hot oven. In the oven bake at the 220C in a shallow baking tray for 20 -25 minutes until cooked through. On a barbeque or griddle pan, cook turning occasionally, for 20-25 minutes until cooked through..
4. Serve with lime or lemon wedges , onion salad or raita.
Tips:
You can add a pinch of saffron to the marinate for added flavour and colour. Chat masala can be sprinkled just before serving to give an added zing.
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