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.
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