My Favourite Chicken Recipes
Tandoori chicken is a popular North Indian, dish typically prepared in a type of cylindrical clay oven called the tandoor. The chicken is marinated in yoghurt and seasoned with a mixture of spices called tandoor masala. Cayenne pepper, red chilli powder or Kashmiri red chilli powder is used to give it a fiery red hue. If you don’t eat pepper hot food like me you might consider using paprika pepper or adding a few drops of red food colouring to give it the red hue. I made my own combination of spices but you can also buy tandoor masala from specialized Indian stores. I think there are dozens of tandoor masala recipes out there, some recipes even include honey.
The chicken is easy to prepare and tastes very nice. You should use skinless chicken pieces. I wanted a skinny meal after eating a lot of fatty food so I used boneless, skinless, breast. I served the chicken with some homemade garlic and butter naan made on a pizza stone. I hope you’ll love my version of chicken tandoor.
Please always remember to assemble all ingredients before you start
Arrange the chicken pieces on lightly oiled broil pan. Pour 2 cups boiling water in the bottom container to help keep the chicken moist. Bake in the middle of the oven for 20-25 minutes turning once. Baste with the melted butter and reserved marinade at least 2 times in the last ten minutes of baking. Serve garnished with cilantro and lemon.
Preparation time: 30 minutes; Marinating time: 6-8 hours; Cooking time: 30 minutes; Serves: 4-6
- 12-14 bone in skinless drumsticks, thighs or 8 legs (I used boneless chicken breast)
- Melted butter or ghee for basting the chicken
- 1 teaspoon salt or to taste
- 3 tablespoons lemon juice
- Paste Ingredients
- 2-inch root ginger, peeled and diced
- 6 cloves garlic, sliced
- 1 fresh green chilli, diced – if you want a mild taste use Jalapeño pepper or remove seeds from the green chilli pepper
- a handful coriander leaves (cilantro)
- Grated rind (zest) of one large lemon
- Other Ingredients
- 1 cup thick plain yoghurt
- 1/4 teaspoon red food colour or enough to give a good red colour
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin (freshly roasted and ground is better)
- 1 teaspoon garam masala
- Freshly ground black pepper and salt to taste
- Using a sharp knife, make 2-3 slits in each piece of chicken. Rub salt and lemon juice into chicken pieces and set aside for half an hour. (don’t put too much lemon)
- To make the paste: Chop the ginger, garlic, green chilli, coriander leaves and lemon rind into a smooth paste in a chopper.
- Add the paste, red colour, coriander, cumin, garam masala and enough salt and pepper to taste to the yoghurt and stir to combine. (Reserve 2 tablespoons of the marinade)
- Spread the marinade over the chicken on both sides and into the slits Cover with a cling film and leave to marinate for 6-8 hours or overnight in the fridge.
- Preheat the oven to 450°F (230°C) convection. Lightly oil the top of a broil pan set. Arrange the chicken pieces on lightly oiled broil pan. Pour 2 cups boiling water in the bottom container to help keep the chicken moist. Bake in the middle of the oven for 20-25 minutes turning once. Baste with the melted butter and reserved marinade at least 2 times in the last ten minutes of baking. Serve garnished with cilantro and lemon.
Points to Note
- The yoghurt should be really thick. If not place it in a fine strainer or in a cheese cloth and let it drip for 2 hours before using.
- Last Updated: June 1st 2017