Poultry and Game Recipes - Tandoori Chicken Recipe

  
 

Poultry and Game Recipes - Tandoori Chicken Recipe

Ingredients

Serve 8

  • 8 skinless chicken quarters

  • 8 tablespoons lemon juice

  • 2 teaspoons salt

Marinade:

  • 10 cloves

  • 2 teaspoons coriander seeds

  • 2 teaspoons cumin seeds

  • seeds of 10 cardamom pods

  • 2 onions, chopped

  • 4 garlic cloves, chopped

  • 7 cm/3 inch piece of fresh root ginger, chopped

  • 2 teaspoons chili powder

  • 2 teaspoons pepper

  • 1 1/2 teaspoons turmeric

  • 350 ml/12 fl oz natural yogurt

  • few drops of red food coloring (optional)

Method:

  1. Score each piece of chicken several times with a sharp knife. Place in a large non-metallic dish and sprinkle with the lemon juice and salt.

  2. Rub this mixture in well, then cover and leave in a cool place for 1 hour. Meanwhile, prepare the marinade.

  3. Spread the cloves, coriander, cumin and cardamom seeds on a baking tray and roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 10-15 minutes. Leave to cool, then grind them coarsely in a mortar.

  4. Put the onions, garlic and ginger in a blender or food processor and sprinkle with the chili powder, pepper and turmeric.

  5. Add the yogurt and ground roasted spices and strain in the lemon juice from the chicken. Process until smooth, adding some red food coloring, if wished.

  6. Place the chicken pieces in a single layer in a large roasting pan and pour over the marinade. Cover the pan and leave in the refrigerator to marinate for at least 24 hours, turning occasionally.

  7. Cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes and then place under a hot grill until crisp. Serve hot or cold.