Tandoori chicken is something that has pretty much put India on the global food map, several years ago! Chicken pieces marinated in yogurt and powdered spices, grilled in a clay pot tandoor till the outside is beautifully charred and the meat is juicy, succulent and falls of the bone. Any Punjabi, for that matter anyone who has tasted it will sing enough praises of it to make your mouth water. Instead of being basted with plenty of butter as it is traditionally done this recipe is a healthier but equally tasty olive version. It is the perfect starter to a North Indian meal.
Ingredients for Tandoori Chicken Recipe
Whole Chicken 1
Kashmiri red chilli powder 2 teaspoons
Lemon juice 3 tablespoons
Salt to taste
Yogurt 1 cup
Ginger paste 2 tablespoons
Garlic paste 2 tablespoons
Garam masala powder 1/2 teaspoon
Olive oil 2 tablespoons + to baste
Chaat masala 1/2 teaspoon
Onion rings and Lemon wedges to garnish
Method Step 1 Make incisions with a sharp knife on the chicken breast, legs and thighs. Step 2 Apply a mixture one teaspoon Kashmiri red chilli powder, one tablespoon lemon juice and salt over the chicken and set aside for half an hour. Step 3 For the marinade, tie up yogurt in a piece of muslin and hang over a bowl for fifteen to twenty minutes. Step 4 Remove the thick yogurt into a bowl. Add the remaining Kashmiri red chilli powder, salt, ginger paste, garlic paste, remaining lemon juice, garam masala powder and two tablespoons olive oil. Step 5 Rub this mixture over the chicken and marinate for three to four hours in a refrigerator. Step 6 Thread the chicken onto a skewer and cook in a moderately hot tandoor (clay oven) or in a preheated oven at 200°C/400°F/Gas Mark 6 for ten to twelve minutes, or until almost done. Step 7 Baste chicken with a little oil and cook for another four minutes. Remove and set aside. Step 8 Sprinkle chaat masala powder and serve with onion rings and lemon wedges. Nutrition Info Calories : 1143 Kcal
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