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Tandoori Chicken Recipe

Ingredients:

  • Chicken, skinned whole 1.2 kg/2 birds
  • Cream 105 ml/7 tbs
  • Cumin powder 5 gm/1 tsp
  • Garlic paste 15 gm/1 tbs
  • Ginger paste 15 gm/1 tbs
  • Lemon juice 60 ml/4 tbs
  • Oil for brushing
  • Orange colour 1 drop
  • Red chilli powder 5 gm/1 tsp
  • Saffron a pinch
  • Salt
  • Yogurt 105 gm/7 tbs

Method:

  • With a sharp knife make deep cuts on the breast, thigh and legs of the chicken.
  • Make a paste of lemon juice, red chilli powder and salt and rub over chicken.
  • Set aside for 10 minutes. Whisk yogurt. Add cream, ginger and garlic pastes, cumin, saffron and orange colour.
  • Rub chicken with this mixture and keep aside for 3 ½ hours.
  • Skewer chicken through neck to tail and roast in a moderately hot oven for 8 minutes and then at 350 ºF for 10 minutes.
  • Remove from oven.
  • Hang skewers for 5-7 minutes to let moisture drip off.
  • Baste with oil and roast for a further 5 minutes.

Time: Preparation: 4 hours, Cooking: 20 minutes
To serve: Cut into pieces and serve as a snack with onion rings and lemon wedges or as part of the main course.

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