Authentic Tandoori Chicken. Tradition Indian Tandoori Chicken, Spiced and Grilled to Perfection.
Author: Whats4Chow
Recipe type: Indian Curry
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
In this first episode of 2015 we make authentic Tandoori Chicken. This is the first in a 2-part series covering Tandoori Chicken and Butter Chicken.
Ingredients
- 1.4kg Chicken
For the Paste
- 50g Garlic paste
- 10g Ginger paste
- 30ml Lemon juice
- 25g Chilli paste
- 5ml Salt
For the Marinade
- 5g Cumin Powder
- 10g Garam Masala
- 25g Ginger paste
- 30ml Lemon Juice
- 50ml Oil
- 25g Chilli paste
- A few strands of saffron
- 20ml Yoghurt
To Serve
- Sliced onion
- Chaat Masala to sprinkle
- Cream
- Lemon wedges
Instructions
- Cut away any excess skin from the neck and butt of the chicken and remove the wing tips. Slice through the breast bone and open the chicken up.
- Turn the chicken oven, and with a downward thrust, dislocate the pelvis of the bird.
- Using a sharp knife, cut deep incisions into the thighs, drumsticks and breast of the chicken.
- In a bowl, combine the garlic paste, ginger paste, lemon juice, chilli paste and salt.
- Brush all of the paste onto the chicken making sure to get it into the incisions as well. Let this stand for 30 minutes.
- While the chicken stands, combine the cumin powder, garam masala, ginger paste, lemon juice, chilli paste, saffron, oil, salt and yoghurt. Mix this until the oil is totally combined.
- Spoon this mixture over the chicken, then allow this to marinate in your refrigerator for 6 hours.
- Remove the chicken from the refrigerator, scoop up any over-run marinade and pour it back onto the chicken.
- Lift the chicken up, slide a rack underneath, then bake the chicken in a pre-heated oven at 180c or 350f for 80 minutes.
- Remove the chicken from the oven, cut it into portions and serve garnished with fresh onion slices, chaat masala, a drizzle of cream and a few lemon wedges.