Tandoori is chicken well marinated with special spices and cooked in an extremely hot oven or ‘tandoor’ – clay oven.
For authentic “burnt” spots on the chicken, the dish can be placed under a hot grill for a few minutes after roasting.
Preparation time: 1½ hours (plus 8-10 hrs for marinating.)
- Chicken, leg and thigh pieces – 8
- Yoghurt – 8 tablespoon
- Red food colouring – 1 teaspoon if using liquid colour. (Optional)
- Ginger paste/grated – 3 teaspoon
- Garlic paste/grated – 3 teaspoon
- Chilli Powder – 2 teaspoon or to taste.
- Nutmeg Powder – 1 teaspoon
- Cumin Powder – 3 teaspoon
- Garam Masala – 1 teaspoon
- Mace – 1 teaspoon
- Cinnamon Powder – 1 teaspoon
- Fennel – 1 teaspoon
- Salt – 2 teaspoon or to taste.
- Oil – 20 ml
- Lime – few drops.
- Using a sharp knife or scissors, remove the skin from the chicken and trim off any excess fat. Make a few deep gashes
diagonally into the flesh.
- Add 8 tablespoon yoghurt, a few drops of red food colouring, 3 teaspoon ginger paste, 3 teaspoon garlic paste, 2
teaspoon chillie powder, 1 teaspoon nutmeg powder, 3 teaspoon cumin powder, 1 teaspoon garam masala, 1 teaspoon
mace, 1 teaspoon cinnamon powder, 1 teaspoon fennel, 2 teaspoon salt, 20 ml oil to the chicken pieces. Spread it evenly
ensuring some of the spices enter into the gashes.
- Marinate in refrigerator for at least 10 - 12 hours or more if you can. This allows the spices to enter the chicken and
also cooks it slightly.
- Preheat the oven for 15 - 20 minutes on 180º C. Place the chicken pieces in a deep baking tray. Spread the chicken with
any excess marinade and place in the oven.
- The masala must coat the chicken pieces well. Roast the chicken at 190º C for 30 min and turn it over once. Roast for
another 15 minutes. Grill the chicken for an extra 5-10 minutes before taking it out from the oven. Check to ensure
chicken is thoroughly cooked.
- Squeeze a few drops of lime juice over the chicken. Serve hot.
For a vegetarian option, you can use slightly boiled cauliflower or potatoes, pepper, tomato or Indian Cottage Cheese
(paneer). You can also repeat the same recipe with salmon. The time required will be less as all of the above cook
quicker than chicken.
Make tandoori chicken on a barbecue using charcoal to get the most authentic taste!