Thursday, September 1, 2005

Tandoori Chicken

Tandoori Chicken

From Madhur Jaffrey’s Indian Cookery

Prep time: 30 minutes
Marinating time: 6-24 hours
Cooking time: 20 minutes
Serves 4-6

2 ½ lb/1.25 kg chicken pieces
1 tsp salt
Juice of 1 lemon
15 oz/450 ml plain yoghurt
1 clove garlic, peeled
1” chunk of fresh ginger, peeled and quartered
½ fresh green chili pepper, (I seed mine because I don’t like things too spicy – leaving them in gives more of a kick – up to you), sliced
2 tsp garam masala
2 tbsp yellow liquid food coloring mixed with 1 tsp or so of red food coloring to make orange)

1. Cut slits in chicken down to the bone (so marinade and coloring work throughout)

2. Arrange the chicken pieces on a platter and sprinkle with lemon juice and salt (on both sides of meat), rubbing into the slits. Set aside for 20 minutes on the counter.

3. In a blender or food processor, combine the yoghurt, garlic, ginger, chili and garam masala. Blend to a paste.

4. Empty the paste through a sieve into a large bowl, rubbing until you can’t get any more through.

5. Brush the chicken on both sides with the food coloring. (You’d be wise to do this with rubber gloves on or you’ll look colorful for a day or two!)

6. Add the chicken pieces and any accumulated juices to the marinade. Make sure the marinade gets into the slits. Cover and refrigerate for at least 6 hours, but 24 is even better.

7. Preheat oven to 400ºF/200°C

8. Place the chicken pieces in one layer on a rack on a lined baking pan with sides. Bake for 20-25 minutes.

I made a double recipe so I could serve this and make Buttered Chicken as well.

Related links:

No comments: