Tandoori Chicken Recipe
Indian Recipes

Ingredients:

1.25 kg/21/2 lb
3 tsp

1
3 tsp
2 tsp
2.5 cm/1 inch piece
315 ml/10 fl oz/11/4 cups

To Garnish:

chicken joints, skinned
lime juice
salt
small onion
Tandoori Masala
Garam Masala
fresh root ginger, grated
natural yogurt

lime wedges, lettuce, tomato, onion rings and coriander leaves,

Method:

1. Wash chicken joints and pat dry with absorbent kitchen paper, then slash meaty parts 2 or 3 times.

2. Place chicken in a shallow non-metal dish. Sprinkle with lime juice and salt and set aside. Put onion, masalas, ginger, salt and yogurt into a blender or food processor fitted with a metal blade and process until smooth and frothy. Pour over chicken and cover loosely. Leaves to marinate in a cool place for 6 hours or overnight.

3. Place chickens joints on a roasting rack in a baking dish and spoon any remaining marinade over chicken.

4. Preheat oven to 200C/400F/Gas 6. Baste with pan juices during cooking. Cook for 25-30 minutes, until tender and well browned. When cooked, cover with foil and rest for 10 minutes before serving. Serve hot, Arrange crisp lettuce leaves on a large serving platter and cover with onion rings. Place chicken joints on the platter and garnished with tomato & lime wedges, lemon slices and coriander leaves.

SERVES 4

Note: If preferred, use a whole 1.5 kg (3 lb) roasting chicken and cook for 11/4-11/2 hours or until juices run clear.