Poultry Recipes - Tandoori Chicken

Ingredients

• 60 ml/4 tbsp lemon juice

• 6 large cloves garlic

• 5 cm/2 in ginger root

• 1 onion, coarsely chopped

• 1 small green chili

• 150 ml/1/4pt/2/3 cup natural (plain) yoghurt, whisked

• 15 ml/1 tbsp ground coriander ( cilantro)

• 30 ml/2 tbsp garam masala

• 5 ml/1 tsp ground roasted cumin

• 5 ml/1 tsp ground turmeric

• 2.5 ml/1/2 tsp ground red chili

• 1.5 ml/1/4 tsp ground mace

• 1.5 ml/1/4 tsp grated nutmeg

• salt

• 1 medium chicken, skinned and pricked with a fork

• 75 ml/5 tbsp ghee or butter.

Garnish:

• 5 ml/1 tsp garam masaIa

• 1 onion, cut into rings

• 1 lemon, sliced

• 30 ml/2 tbsp chopped fresh coriander (cilantro)

• 1 small green chili, chopped

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Method:

1. Blend the lemon juice, garlic, ginger, onion and chili to a smooth paste in a blender or food processor. Place the yoghurt, ground spices and salt in a bowl and stir in the paste.

2. Put the chicken Into the marinade and rub it all over the Inside and outside of the chicken. Cover and leave to marinate for 8-10 hours, turning the chicken 2 or 3 times.

3. Place 2 skewers in the marinated chicken and put the chicken In a deep ovenproof dish, resting the skewer. on the top of the dish so that the chicken is not touching the bottom of the dish.

4. Roast in a preheated oven at 180°C/350°F/gas mark 4 for about 2 hours until the chicken is tender, turning and basting with the marinade and the ghee as it cooks.

5. Transfer the chicken to a serving dish, sprinkle over the garnish ingredient. and serve hot with Nan, pulao, matar panerro or a vegetable kofta dish.