Tandoori Chicken is a traditional Indian recipe for a chicken grilled in a spiced yoghurt coating. The version presented here is the classic Indian Restaurant form of the dish. The full recipe is presented here and I hope you enjoy this classic Indian version of Tandoori Chicken.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
A truly classic Indian dish that's easier to make than most people think and which goes down a storm at barbecues.
First make the basic spice blend for Garam Masala by adding the 6 spices at the top of the list to a pestle and mortar and grinding to mix to a fine powder (If stored in a tightly-covered container, away from sunlight and dampness, this will keep for a couple of months. Makes about a cup.)
Add the onion, garlic, ginger and lemon juice into the beaker of a hand blender and blitz at high speed until it forms a smooth paste. Tip into a bowl and mix with the yoghurt, coriander, cumin, turmeric, Garam Masala, mace, nutmeg, cinnamon, olive oil, salt, ground pepper, cayenne pepper and sumach.
Now prepare the chicken by skinning 6 chicken legs and 3 chicken breasts. Then, with a sharp knife make 3 diagonal slashes on each breast and two diagonal slashes on each thigh, going halfway to the bone, then jab each drumstick 4 or 5 times. Put the chicken in the marinade prepared above and thoroughly rub the mixture into each piece. Cover, and leave refrigerated for 24 hours. Where possible, turn the chicken 4 or 5 times while it is marinating.
To cook heat a grill, shake excess marinade from the chicken pieces and cook for 4–5 minutes per side. Then, return the chicken to a casserole dish containing the excess marinade and cook in a pre-heated oven at 150°C (Gas Mark 2, 300°F) for another 20–25 minutes, turning half-way through and basting with the marinade. For extra crispness, dribble a bit of oil along the length of the chicken pieces near the end and place back under the grill.
Garnish with a thinly-sliced fried onion and slices of lemon cut lengthwise. Serve with pilau rice.
Click on the image, above to submit to Pinterest.
