Using Herbs and Spices


Asian Home Recipe

Spicy Tandoori Chicken Recipe

Ingredients :

2 X 500 g

1/2 teaspoon

1 tablespoon

4 cloves

1 tablespoon

1 tablespoon

1/2 teaspoon

1 teaspoon

1 1/2 teaspoons

2 teaspoons

2 tablespoons

Small Chicken

Saffron strands

Boiling water

Garlic, peeled

Finely chopped fresh ginger

Lemon juice

Chili powder

Paprika

Garam masala

Salt

Ghee

Method :
  • Skin the chickens and make slits in the flesh of the thighs, drumsticks and breast to allow the spices to penetrate.

  • Soak saffron in boiling water for 10 minutes and put into a small blender jar with garlic, ginger and lemon juice.

  • Blend the mixture until smooth.

  • Scrape out blender jar and mix all other ingredients except ghee with the blended mixture.

  • Dry the chickens inside and out with kitchen paper.

  • Rub the spice mixture all over the chicken, especially in the slits of the cuts.

  • Cover and leave to marinate for at least 2 hours or preferably refrigerate overnight.

  • Preheat oven to 200oC (400oF).

  • Put ghee in a roasting pan and heat in the oven for a minute to melt the ghee.

  • Spread the ghee over the base of the pan.

  • Put chickens in the roasting pan, side by side but not touching, with the breast downwards.

  • Spoon the melted ghee over the birds.

  • Roast in the hot oven for 20 minutes.

  • Baste with ghee, turn the birds on one side and roast for 15 minutes.

  • Then turn on the other side, baste again and continue roasting for a further 15 minutes.

  • Turn birds breast upwards, baste well with ghee and pan juices and cook for a further 10-15 minutes, basting every 5 minutes.

  • Serve hot with parathas or naan roti and an onion salad.

 

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