Here is a little taste of India that sure to please and interest your crew, although recipes for this dish vary in our version we find the lemon pivotal, giving the chicken a fresh zing the citrus balances and compliments the garlic, yoghurt and garam masala beautifully, not authentic by any means but certainly in the vicinity, garnished with fresh lemon wedges, fresh onion rings and mint yoghurt this dish makes a very satisfying culinary experience.
- 10 kg Whole Chicken
- 5 tbsp Salt
- 5 tbsp Lemon Juice
- 4 cups Natural Yoghurt
- 500 grams Onion Roughly Chopped
- 80 grams Minced Garlic
- 50 grams Fresh Ginger
- 10 tsp Cayenne Pepper
- 1 tsp Turmeric Powder
- 12 tsp Garam Masala
- Fresh Coriander
- Raw Onion Rings
- Lemon Wedges
- Place the onions ginger and garlic in a food processor
- Puree the onions, ginger and garlic.
- Add the dried spices and salt,
- Blend the spices.
- Add the food colour.
- Add the natural yoghurt.
- Puree to a smooth creamy texture is achieved.
- Our Tandoori Marinade is not ready
- Place the marinade into a suitable container which is large enough to hold all the chicken.
- It is now time to prepare the chicken
- Cut the chicken into 4 portions removing the the breasts from the carcass so there are no rib bones.
- Remove the skin for the chicken portions.
- Make 3 or 4 deep cuts across the chicken portions.
- Repeat this until all the chicken is cut.
- Have your tandoori marinade next to the cut chicken and add the chicken portions to the tandoori marinade.
- Mix the chicken portions into the marinade ensuring the marinade is worked into the cuts, cover and place in the fridge over night.
- When you are ready to cook your tandoori chicken, place the chicken portions onto a lightly greased baking tray.
- Place in a pre heated oven set to approximately 180°C TO 190°C and cook for about 20 to 25 minutes or until the chicken has reached a core temperature of 80°C.
- Serve with freshly sliced onion rings, lemon slices and picked
Tried this recipe?Let us know how it was!