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tandoori chicken recipe

Written on Sunday, October 30, 2016 | 7:00:00 AM



Serves : servings 

Ingredients : 
- 1kg chicken thighs or drumsticks or a mixture, bone in, but skinned
- 4 garlic cloves, crushed
- 30g root ginger, peeled and grated
- 150g yoghurt
- 2 tbsp lemon juice
- a few drops of red food colouring (optional)

SPICE MIX
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp Kashmiri chilli powder
- 1 tsp ground cardamom
- 1 tsp turmeric
- 1 tsp sweet paprika
- 1⁄2 tsp ground ginger
- 1⁄2 tsp cinnamon
- 1⁄4 tsp ground cloves
- 1⁄4 tsp cayenne
- sea salt and freshly ground black pepper

RAITA
- 200g natural yoghurt
- 2 tsp dried mint
- pinch of sugar

Preparation Method :
1) First, make the spice mix by putting all the spices in a bowl with a teaspoon of salt and plenty of freshly ground black pepper.

2) Slash the flesh of the chicken pieces at intervals and put them in a bowl. In a separate bowl, mix the garlic and ginger with the yoghurt and lemon juice. Stir in the spice mix and the food colouring, if using.

3) Cover the chicken with the yoghurt mixture and mix well to make sure it is all covered. The best thing to do is to get in there with your hands and rub the marinade into the cuts in the flesh. Cover the bowl with cling film and leave the chicken in the fridge to marinate for at least 3 hours, but preferably overnight.

4) Take the chicken out of the fridge an hour before you want to cook it so it can come to room temperature. Prepare your barbecue. When the coals are hot, make sure they are either to one side or in the centre of the grill and place the chicken pieces so they are away from the direct heat. Cook, covered, for about half an hour, turning regularly and spraying with water on occasion until the meat is cooked through. Transfer the meat to the direct heat just to char it a little.

5) You can also bake the chicken in the oven or put it under the grill. To bake, preheat the oven to 180°C/Fan 160°C/Gas 4. Bake for 30 minutes, then turn up the heat to 220°C/Fan 200°/Gas 7 for a further 5 minutes.

6) To grill, preheat your grill to a high setting and cook the chicken for 10–12 minutes on each side. It should be cooked through and nicely charred in places.

7) To make the raita, mix the yoghurt with the mint, sugar and season with salt. Serve the chicken with lemon wedges and raita.




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