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Tandoori chicken is a South Asian dish of chicken marinated in yogurt and spices and roasted in a tandoor, a cylindrical clay oven. Tandoori chicken is very healthy! It is marinated in a yogurt-based sauce that is full of seasonings that add vitamins and nutrients.
1 tbsp mustard oil / rapeseed oil
1 large lemon
4 cloves garlic, crushed
2 cm piece of ginger, grated
1 green chilli, finely chopped
200ml Greek yoghurt
1 tsp salt
1 tsp garam masala
1 tsp cumin seeds, crushed
1 tbsp Kashmiri red chilli powder
1 tbsp dried fenugreek leaves.
Marinade 1 Hr
Once skinned and trimmed, slash the flesh on the legs twice, diagonally, down to the bone.
Blend the garlic, ginger, chilli in a pestle and mortar.
Place the chicken in a dish and stir in the blended ingredients. Pour on the lemon juice and the mustard oil.
In a separate dish, mix the remaining ingredients (salt, garam masala, ground cumin seeds, Kashmiri red chilli powder, dried fenugreek leaves) with the yoghurt to create a paste. Add this yoghurt paste to the chicken and massage into the meat using your hands.
Cover, refrigerate and leave for at least 30 minutes, but the longer the better. Heat the oven to 200oC.
Transfer the marinated chicken to an oven tray and cook for about 30-40 minutes. The chicken should be tender and a little charred, which helps give the smokey flavour. Even better, you can cook this on the barbecue!