Recipes >> Tandoori Chicken

1.5 – 1.75 kg (3-3 ½ lb) oven-ready chicken, cut into 8 pieces, about 1 teaspoon chili powder, 1 teaspoon pepper, 5 g ( ¼ oz) piece of fresh root finger, peeled and ground to a paste, 3 garlic cloves, ground to a paste, 2 teaspoons paprika, 300 g (10 oz) natural yogurt, 1 tablespoon lemon juice, orange food colouring (optional), salt, oil for brushing. 

With a sharp knife, make regular slits through the skin and flesh or the chicken pieces. Rub with salt. Mix together the chili powder, pepper, ginger, garlic, paprika, yogurt, lemon juice and a few drops of orange food colouring, if using. Put the chicken pieces into a large bowl and spoon over the tandoori paste. Cover and set aside to marinate for 10 -12 hours. The longer it is left the better the result will be. 
Place the chicken pieces on a grill for about 15 minutes on each side, turning them regularly and brushing with oil occasionally. 
Serve with a fresh crisp salad. 
Serves 8
These chicken portions may also be baked in the over. Arrange them on a wire rack in a baking dish and cook in a preheated oven, 2200 C (4250 F), Gas Mark 7, for 35-45 minutes, or until the juices run clean when pierced with a skewer. Brush the chicken with oil occasionally and brown evenly. 
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