Tandoori Spiced Chicken
A tandoor is an Asian clay “oven”, where food is baked on top of glowing coals made in the oven itself. This easy to prepare recipe can be completed in a regular oven, or on a braai. Serve with Spekko India Gate Basmati Rice and a fresh salad.
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Loading... Ingredients
1 whole chicken, cut into 8 portions
15 ml (1 tbsp) ginger garlic mix
45 ml (3 tbsp) lemon juice
5 ml (1 tsp) salt
10 ml (2 tsp) chilli powder
oil or melted butter for basting during preparation
lemon wedges for garnishing
Tandoori marinade
1 medium onion, finely chopped
15 ml (1 tbsp) ginger garlic mix
30 ml (2 tbsp) lemon juice
5 ml (1 tsp) salt
250 ml (1 cup) yogurt
5 ml (1 tsp) garam masala
½ tsp cinnamon powder
½ tsp chilli powder
¼ tsp turmeric powder
75 ml (5 tbsp) vegetable oil
¼ tsp red food colouring
Method
- Remove all skin and fat from chicken pieces and cut shallow incisions in of the pieces.
- Combine the ginger-garlic, lemon juice, salt and chilli powder and rub this mixture into the chicken portions.
- Place in a non-metallic tray and set aside for 15-20 minutes.
- To make the marinade, place the onion, ginger garlic and lemon juice in a blender. Blend to a fine paste.
- Mix this paste with the salt, garam masala, cinnamon powder, chilli powder, turmeric, vegetable oil and red food colouring, and blend for a further 30 seconds.
- Stir in the yogurt and mix well.
- Drain out all excess liquid from the chicken pieces, and then pour in the marinade allowing the marinade to coat the chicken pieces completely.
- Cover with foil or cling wrap and place in a refrigerator for minimum of 2 hours turning chicken pieces after 1 hour.
- Preheat the oven to 200ºC. Arrange the chicken portions on the rack. Place an oven tray under the rack.
- Roast for 20-25 minutes basting with oil or melted butter occasionally.
- Remove when cooked, cover with foil and allow resting for 10 minutes before serving with the Spekko India Gate Basmati Rice.