Tandoori Chicken spicy marinated chicken

Tandoori Chicken
spicy marinated chicken
A punjabi dish of chicken on the bone marinated with a delicate
blend of spices which is cooked traditionally in a tandoor oven
Tandoori Chicken
spicy marinated chicken
INGREDIENTS
Serves 4
4 chicken legs, skinned and cut
into thigh and drumstick
Marinade
1 tbsp mustard oil
juice from 1 large lemon
4 cloves garlic
2 cm piece of ginger
1 green chilli, finely chopped
200ml thick natural yoghurt
1 tsp salt
1 tsp garam masala
1 tbsp paprika / kashmiri red chilli
powder
1 tbsp dried fenugreek leaves
Garnish
handful of coriander chopped
lemon wedge
garam-masala.co.uk
1. Wash the chicken pieces and
leave to drain. Ensure the chicken is
thoroughly dry then slash the meat
diagonally before marinating.
6. Cover, refrigerate and leave to
marinade for at least 30 minutes
but the longer the better.
7. Heat the oven to 180°C.
2. Blend the garlic, ginger, chilli in
a blender with the mustard oil and
lemon juice.
3. Place the dry chicken in a dish
and stir in the blended ingredients.
4. In a separate dish mix the
remaining ingredients with the
yoghurt to create a paste.
5. Add this yoghurt paste to the
chicken and using your hands
massage into the meat.
8. Transfer the marinated chicken
to an oven tray and cook for about
40 minutes. The chicken should be
tender and a little charred which
helps give the smokey flavour.
Alternatively cook on the barbeque!
Garnish with the coriander, squeeze
of lemon and serve with salad.