TANDOORI CHICKEN

TANDOORI CHICKEN

Ingredients

Chicken                                             1 kg

Marinade 1

Vinegar                                             2 tbsp

Red Chilli Powder                           ½ tbsp

Oil                                                     3 tbsp

Salt                                                    1 tbsp

Marinade 2

Yoghurt                                              1 cup

Ginger Paste                                      2 tsp

Garlic Paste                                        1 tsp

Bay leaf                                                 2

Cloves                                                   3

Cardamom Green                                  5

Mace     (Javitri)                                ¼ tsp

Nutmeg (Jaifal)                                 ¼ tsp

Black Pepper                                    1 tbsp

Caraway Seeds (Kala Jeera)             1 tsp

Red Chillies                                         2

Oil                                                    1 tbsp

Salt                                                   1 tsp

Food colour                                      2 tsp

Basting* 

Ghee                                                ¼ cup

Garnish

Onions, Green Coriander Chutney, Lemon

METHOD

• Clean the chicken, make cuts on breast and legs.
•  Mix the ingredients of marinades 1, rub the mix all over the chicken and leave aside for one hour.
• Grind all the dry ingredients of marinades 2 then mix them with the rest of the ingredients, stair with a wooden spoon.
• Take a large bowl and pour in the marinade then place the chicken in it. Chicken should be covered with the marinade.
• Roll it around by hand to effect permeation leave aside for six hours.
• Oil and wipe the skewer the chicken, put the skewer into the tandoor and cook for ten minutes.
• Remove and stand upright against the tandoor to let the drippings fall for about five minutes. Baste the chicken and put it back into tandoor for ten minutes.
• When ready, garnish and serve.

*Note: Basting is the technique is used when roasting & grilling meats. The cooking juices in the pan, melted butter or ghee, marinade or other sauces are either brushed on the meat or sucked.

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