Tandoori Chicken #2 recipe
information
This utterly delicious and extremely easy-to-make dish is good with Nan (Indian bread).
Several points are worth noting. You need small pieces of chicken otherwise it is difficult to cook them thoroughly by grilling.
Poussin, cut up, would be excellent, or ask your butcher to cut a larger bird into small pieces.
You can use more marinade if you like.
If using fresh chickens you can freeze the marinaded chicken uncooked.
It freezes well but, as always with poultry, make sure it is thoroughly defrosted before cooking.
ingredients
300 ml (1/2 pt) yoghurt
2.5 cm (1/2 in) piece root ginger, crushed
2 cloves garlic, crushed
salt and pepper
1/4 tsp garam masala
2.5 g (1/2 tsp) red chilli pepper
15 ml (1 tbsp) oil
5 g (1 tsp) ground coriander
a few drops red colouring (optional)
1.75 - 2 kg (3 1/2 - 4 lb) roasting chicken, cut into 8 pieces
lemon wedges
2.5 cm (1/2 in) piece root ginger, crushed
2 cloves garlic, crushed
salt and pepper
1/4 tsp garam masala
2.5 g (1/2 tsp) red chilli pepper
15 ml (1 tbsp) oil
5 g (1 tsp) ground coriander
a few drops red colouring (optional)
1.75 - 2 kg (3 1/2 - 4 lb) roasting chicken, cut into 8 pieces
lemon wedges
method
1. Mix everything except the chicken and lemon together in a large bowl.
2. Remove the skin from the chicken and put the pieces into the yoghurt mixture to marinate for 24 hours.
3. Turn the pieces from time to time.
4. Grill the marinaded chicken for at least 10 minutes on each side, basting with the juices.
5. Serve with the lemon wedges.
2. Remove the skin from the chicken and put the pieces into the yoghurt mixture to marinate for 24 hours.
3. Turn the pieces from time to time.
4. Grill the marinaded chicken for at least 10 minutes on each side, basting with the juices.
5. Serve with the lemon wedges.
serving amount
serves 4
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