Tandoori Chicken

The secret is to buy a chicken of weight no more than 3lb (1kg 250g). If you buy portions, ensure that these are from small chickens.
For a main course, double the quantities of everything (including the marinade).

Tandoori Chicken
Preparation time: 25 minutes. Serves four (starters).

1 whole chicken or portions
2 cups tandoori marinade
Quarter chicken if using a whole one, and remove the skin. Make deep slits into the skin right down to the bone, four into each leg portion and two into each breast portion. Wash, and drain well or wipe off excess moisture with kitchen paper.
Now put the chicken into the bowl containing the marinade and mix thoroughly making sure that the marinade goes into the slits.
Cover and refrigerate for at least six hours but preferably overnight. The chicken may be kept in the marinade for up to three days without spoiling.

Tandoori Chicken1
Preheat oven to maximum temperature.
Shake off excess marinade from the chicken and place on a rack in a shallow baking tray. Bake near the top of the oven for about 20 minutes. Test with a fork to make sure the chicken is cooked, when the flesh comes away from the bone easily.
Serve immediately, sizzling if preferred, with a green salad, lemon wedges, and yoghurt mint sauce (recipe page 16).

(Picture shows here not original)

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