Tandoori chicken – A world favourite of chicken marinated in tenderizing mixture of yogurt, lemon juice, and aromatic spices, chargrilled to perfection in a traditional Tandoor.
Ingredients
- 3 tablespoons vegetable oil.
- 1 teaspoon ground coriander.
- 1 teaspoon ground cumin.
- 1 teaspoon ground turmeric.
- 1 teaspoon cayenne.
- 1 tablespoon garam masala.
- 1 tablespoon sweet (not hot) paprika.
- 1 cup plain yogurt (can sub buttermilk).
- 2 tablespoons lemon juice.
- 4 garlic cloves, minced.
- 2 tablespoons minced fresh ginger.
- 1 teaspoon salt.
- 4 whole chicken leg quarters (drumsticks and thighs), skinless, bone-in
Method:
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Roasted spices: Heat the oil in a small pan over medium heat, then roast the coriander, cumin, turmeric, cayenne, garam masala and paprika, stirring often, until fragrant (approximately 2-3 minutes). Cool completely.
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Marinade: Whisk spices into yogurt, add lemon juice, garlic, salt and ginger. Cut deep slashes into chicken, coat with marinade and chill for at least an hour and no more than 8 hours.
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Grill in the Tandoor: Shake off excess marinade. The chicken should be fully coated, but not gloppy. Skewer the chicken pieces and Cook 2-3 minutes before checking. Turn the chicken so it is brown (even a little bit charred) on all sides. Serve with salad, and mint and yogurt dip.
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