Indian tandoori chicken

Hindustani Tandoori Chicken

Ingredients

• 
  
• 3 whole chicken skin off cut into pieces scored
• 1 ghee melted
• 150 g cooking oil spray
• 4 lime cut into wedges *to serve
• 1 cup rice boiled *to serve

Marinade

• 1 tsp ground fenugreek seeds
• 1 tsp chili powder optional
• 1 1/2 tbs garlic paste
• 2 tsp ginger paste
• 1 tsp salt
• 2 tsp garam masala
• 2 tsp mint flakes
• 1 tbs smoked paprika
• 2 tsp ground turmeric
• 1 lemon juiced
• 5 lime juiced
• 1 tbs tandoori coloring optional
• 1 tsp black pepper
• 1 onion grated medium
• 500 g natural  yogurt

• Method

  • STEP 1 Combine all marinade ingredients together in a large bowl. Add chicken. Cover with cling wrap and marinate overnight or for at least 2 hours.
  • STEP 2 Grease baking tray. Place chicken in tray in a single layer. Cover with aluminium foil and bake at 200 C for approximately 50 minutes or until just about cooked.
  • STEP 3 Baste occasionally with left over marinade while cooking. Remove chicken from oven.
  • STEP 4 Turn oven up to its highest setting. Remove foil covering chicken and baste with ghee. Return to the oven, uncovered, for a further 10 minutes to char the edges of the chicken.
  • STEP 5 Serve beside plain boiled rice with a couple of lime wedges.

  Notes

  This marinade is also beautiful on lamb. Cooking time may vary depending on your type of oven, but the overall goal is to get the charred edges on the chicken while still keeping the chicken juicy inside. Marinade or marinaded chicken may be frozen. Use red chilli powder or red chili paste. Mint flakes or fresh mint. You can also add 1 tablespoon of tandoori colouring to the marinade. Onion grated or paste.
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