Chicken is back in the market. At its pre-bird ‘flu panic-demic’ prices. So even those who remained determined to abstain can celebrate. Here’s some help…

Tandoori Chicken is one of those India favourites that you can get – of varying quality- anywhere. It is supposed to be made in a clay oven called the Tandoor, but that doesnt mean you can’t make it pretty well in an oven or on a charcoal grill. Very typical to it is the large pieces of chicken on the bone, usually bright red, thanks to color, not spice.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
TANDOORI CHICKEN Serves 4
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

INGREDIENTS
1.5 kg chicken, cut into 8-10 pieces
1/2 Cup yogurt
2 tbsp fresh lemon juice
1 tbsp minced garlic
1 tbsp crushed fresh ginger
1 tbsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
1/4 tsp ground cardamom
1/4 tsp ground cloves
1/4 tsp ground black pepper
1 tsp red chilli powder
1 tsp red food colouring
2 tsp yellow colouring
Salt to taste
3 Fresh coriander sprigs

PREPARATION
Skin the chicken and trim all visible fat. Wash thoroughly and drain.

Prick the flesh of the chicken all over with a fork, and make small slashes all over to allow the marinade to penetrate.

Combine the yogurt, lemon juice, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper, food coloring and salt. Stir until well mixed, then pour the mixture over the chicken and rub it into the flesh using your fingers. Cover and marinate in the refrigerator for 8 hours or overnight.

Remove the chicken from the refrigerator at least 30 minutes before cooking.

The marinated chicken may be grilled or roasted.

Remove the chicken from the marinade and brush all over with oil.

If you use a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack about 6 inches above the fire. Allow the coals to burn until white ash covers them and the heat is moderate. Place the chicken pieces on a well-oiled grill rack. Cover with foil and grill with the vents open, turning 3-4 times. Your Tandoori chicken will take about 45 minutes to cook. Pierce the pieces with a knife near the bone and the juices should run clear.

Using an Oven.
Preheat an oven to 450°F / 230°C.

Place the chicken on a rack in a pan, brush completely with oil, and cook, turning once, until the juices run clear when pierced. This should take about 30 minutes. The high heat gives a crusty exterior typical of Tandoori Chicken and seals in its succulent juices.

Serve hot.

No related posts.