Tandoori Chicken

Chicken marinated with yogurt and spices is skewered and then left to roast in the Tandoor (or an oven-grill for those cooking at home)

The perfect summer barbeque dish – Tandoori Chicken gets its name from the traditional clay ovens (called Tandoors) in which it is cooked at high temperatures. Tandoors are bell-shaped ovens set into the earth and fired with wood or charcoal. Chicken marinated with yogurt and spices is skewered and then left to roast in the Tandoor (or an oven-grill for those cooking at home) producing a juicy and tangy dish that can be served as an
accompaniment to a main dish or simply enjoyed on its own with some salad and chutney.

Cooking Instructions:

  1. Pierce the cleaned chicken pieces with a fork.
  2. Mix one tbsp. Kashmiri red chilli powder with one tbsp. lemon juice and salt and apply the mixture to thechicken. Set aside for half hour.
  3. For the marinade, first tie up the yogurt in a muslin cloth and leave to hang over a bowl for 15-20 minutes.
  4. Remove the thick hung yogurt in a bowl.
  5. To the yogurt, add the remaining Kashmiri red chilli powder, ginger-garlic paste, remaining lemon juice,garam masala powder, chickpea flour, oil and salt (to taste). Mix well.
  6. Apply the above mixture all over the chicken and marinate for 3-4 hours in the fridge.
  7. Thread the chicken onto a skewer and grill in a preheated oven at 200-220°C. Keep turning the skewers tobrown the chicken evenly. Cook for 25-30 minutes or until cooked.
  8. Remove and set aside. Serve with onion rings, lemon wedges and coriander mint chutney.