Ingredients
- 2 ½ pounds chicken pieces drums or breast
- ½ teaspoon ground cumin
- 1 teaspoon garam masala
- ¼ teaspoon black pepper, freshly ground
- ½ teaspoon Tandoori color* Red Food Color
- 1 teaspoon salt
- Juice of one lemon
- ½ inch root ginger, peeled and coarsely chopped
- 3 cloves garlic, peeled and coarsely chopped
- 1 fresh green chili, coarsely chopped and seeded if a
milder flavor is required
- 2 tablespoons chopped coriander leaves
- 3 ounces natural yogurt, thick set
- 1 teaspoon ground coriander
Method
- Remove skin from the chicken and cut each piece into
two. With a sharp knife, make 2-3 slits in each piece. Rub salt and lemon
juice into the chicken pieces and set aside for half an hour.
- Meanwhile, put the ginger, garlic, green chilies,
coriander leaves and the yogurt into a blender and blend until smooth. Add
the rest of the ingredients and blend again.
- Pour and spread the marinade all over the chicken,
especially into the slits. Cover the container with plastic wrap and leave
to marinate for 6-8 hours or overnight in the refrigerator.
- Preheat oven to 240 degrees C/475 degrees F/Gas Mark 9.
Line a roasting tin with aluminum foil (this will help to maintain the
high level of heat required to cook the chicken) and arrange the chicken
pieces in it.
- Place the roasting tin in the center of the oven and
bake for 25-30 minutes, turning the pieces over carefully as they brown
and basting with juice in the roasting tin as well as any remaining
marinade. Remove from the oven. Lift each piece with a pair of tongs and
shake off any excess liquid.
- Tippu : this chicken goes well with mint raitha ... also try to make tandoori with drumsticks rather than boneless one as it tastes gud :-)
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