As far as I know, most people will immediately associate Tandoori Chicken with the term “Indian food” . Tandoori dishes are well known for its bold use of spices and rich flavours. “Tandoor” is actually a cylindrical clay oven traditionally used in the Indian kitchen for baking and roasting flat breads like naan and meat dishes like kebabs, tandoori chicken etc. This oven is special as it can be heated to very high temperatures. Of course, you can roast a Tandoori Chicken right in your home using a gas or electric oven. I am sharing with you a recipe of my favourite Tandoori Chicken here.
Watch the video : http://youtu.be/3XQ2b-kXEYY
Preparation time: 15 minutes
Cooking time: 40 minutes
200 ml natural yoghurt
30 g ginger
30 g garlic cloves
5 g chilli powder
5 g garam masala
5 g cumin powder
2 tablespoons lime juice
1 ½ teaspoons salt
Orange food colouring
6 X skinned full chicken legs
1-2 tablespoons melted Q.B.B ghee
- Place the first 9 ingredients into a blender and process until smooth.
- Pour into a deep bowl.
- Make deep cuts into fleshy parts of the chicken pieces.
- Place the chicken pieces into the bowl with the marinade and combine well.
- Leave to marinate for 3 hours or more.
- Preheat an oven to 180°C.
- Place chicken pieces on a wire rack that is placed over a tray to catch the drips.
- Roast chicken – basting it occasionally with Q.B.B. ghee for 30 minutes to 40 minutes or till the chicken is done.