22 July 2009

tandoori chicken


This makes it nice & spicy - reduce red chilly or green chilly if you can't take the heat

  • 1 whole chicken
  • 1.25c plain yogurt
  • 2T lemon juice
  • 1T vinegar
  • 1T vegetable/olive oil
  • 3T ginger, garlic, green chilly paste (= 1 large clove garlic, 1 green chilly, .25oz ginger ground together in pestle & mortar)
  • .75T garam masala
  • 1.5T tandoori masala
  • 2T red chilly powder
  • 1t ground coriander seeds

Cooking instructions

clean & wash & dry chicken. prick with a forkadd yogurt to the chicken and mix well. add ginger, garlic, chilly paste to the chickenadd all dry spices (coriander seeds, garam masala, red chilly pounds, tandoor masala, and salt)add lemon juice, vinegar and oil. cover chicken and marinate for 24h.

Grill chicken on a BBQ, or broil chicken for 14 minutes per side (depending on oven, you'll likely need to leave the front oven door slightly ajar and rotate the broiling rack 90 degrees every 7 minutes to get a nice even tan)

Serve with sliced red onions, fresh corriander (aka cilantro), and lemon wedges (or make a mint chutney!).

Enjoy food fans.

No comments:

Post a Comment

firstly, thanks in advance for your comment - I don't get very many, so I'm sure to follow up if you leave me a way - secondly, come again.