Tandoori Chicken
By: Carrie Barr
Published: Monday, November 30, 2009 - 3:02pm

Ingredients




2 1/2 pounds chicken pieces drums or breast
1/2 teaspoon ground cumin
1 teaspoon garam masala
1/4 teaspoon black pepper, freshly ground 
1/2 teaspoon Tandoori color*  Red Food Color
1 teaspoon salt
Juice of one  lemon
1/2 inch root ginger, peeled and coarsely chopped
3 cloves garlic, peeled and coarsely chopped
1 fresh green chili, coarsely chopped and seeded if a milder flavor is required
2 tablespoons chopped coriander leaves
3 ounces natural yogurt, thick set 
1 teaspoon ground coriander

Preparation

1 Remove skin from the chicken and cut each piece into two. With a sharp knife, make 2-3 slits in each piece. Rub salt and lemon juice into the chicken pieces and set aside for half an hour. 2 Meanwhile, put the ginger, garlic, green chilies, coriander leaves and the yogurt into a blender and blend until smooth. Add the rest of the ingredients and blend again. 3 Pour and spread the marinade all over the chicken, especially into the slits. Cover the container with plastic wrap and leave to marinate for 6-8 hours or overnight in the refrigerator. 4 Preheat oven to 240 degrees C/475 degrees F/Gas Mark 9. Line a roasting tin with aluminum foil (this will help to maintain the high level of heat required to cook the chicken) and arrange the chicken pieces in it. 5 Place the roasting tin in the center of the oven and bake for 25-30 minutes, turning the pieces over carefully as they brown and basting with juice in the roasting tin as well as any remaining marinade. Remove from the oven. Lift each piece with a pair of tongs and shake off any excess liquid.

About


*Tandoori color available from Indian or Asian grocers in powder form, or a few drops of red food coloring mixed with 1 tbsp. tomato puree.