Indian
Indian - Regional Mains
Tandoori Chicken
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 1kg chicken legs, skin removed, slashed to the bone
- • 2 tsp salt
- • 2 tbsp lemon juice
- • 250g thick yogurt, whisked
- • 2 tbsp ginger-garlic paste
- • 2 tsp Kashmiri chili powder
- • 1 tsp garam masala
- • 1 tbsp mustard oil
- • 1 tsp kasuri methi (dried fenugreek leaves)
Preparation Steps
1
Phase 1
Rub the chicken with the salt and lemon juice; rest 20 minutes.
2
Phase 2
Mix the yogurt, ginger-garlic paste, chili powder, garam masala, mustard oil, and crushed kasuri methi; coat the chicken completely.
3
Phase 3
Marinate at least 4 hours, preferably overnight.
4
Phase 4
Cook in a hot tandoor or a 240°C oven for 25 minutes, basting once with the drippings.
5
Phase 5
Finish over an open flame or under a grill for 2 minutes for a smoky char.
6
Phase 6
Rest 5 minutes; serve with onion rings and lemon wedges.