Desi Tandoori Chicken Recipe
Ingredients
| 4 chicken quarters without skin | ||
| 175 ml / 6 fl oz / 3/4 cup low fat natural yogurt | ||
| 5 ml / 1 tsp garam masala | ||
| 5 ml / 1 tsp grated fresh root ginger | ||
| Garlic | 1 Clove (5gm), crushed | |
| 7.5 ml / 1 1/2 tsp chilli powder | ||
| 1.5 ml / 1/4 tsp turmeric | ||
| 5 ml / 1 tsp ground coriander | ||
| 15 ml / 1 tbsp lemon juice | ||
| 5 ml / 1 tsp salt | ||
| A few drops of red food colouring | ||
| 30 ml / 2 tbsp com oil | ||
| Salad leaves | 4 , mixed (For the garnish) | |
| Lime slices | ||
| Chillies | ||
| Tomato quarters | ||
Directions
1. Rinse and pat dry the chicken quarters. Make two slits into the flesh of each piece, place in a dish and set aside.
2. Mix together the yogurt, garam masala, ginger, garlic, chilli powder, turmeric, ground coriander, lemon juice, salt, red colouring and oil, and beat so that all the ingredients are mixed together well.
3. Cover the chicken quarters with the spice mixture and leave to marinate for about 3 hours.
4. Preheat the oven to 240°C/475°F/ Gas 9. Transfer the chicken pieces to an ovenproof dish.
5. Bake in the preheated oven for about 20-25 minutes or until the chicken is cooked right through and browned on top.
6. Remove from the oven, transfer on to a serving dish, and garnish with the salad leaves, lime and tomato.
2. Mix together the yogurt, garam masala, ginger, garlic, chilli powder, turmeric, ground coriander, lemon juice, salt, red colouring and oil, and beat so that all the ingredients are mixed together well.
3. Cover the chicken quarters with the spice mixture and leave to marinate for about 3 hours.
4. Preheat the oven to 240°C/475°F/ Gas 9. Transfer the chicken pieces to an ovenproof dish.
5. Bake in the preheated oven for about 20-25 minutes or until the chicken is cooked right through and browned on top.
6. Remove from the oven, transfer on to a serving dish, and garnish with the salad leaves, lime and tomato.
Chef
