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Tandoori Styled Chicken

Obviously you cannot make authentic tandoori chicken without a tandoor, the classic clay oven. This recipe is an adaptation of a Madhur Jaffrey recipe which I think works really well. You can add some red food colouring to the marinade to give the dish that traditional red colour if you wish.
This dish works equally well as a starter or as a main course.

Foodideals - Tandoori Chicken1.25kg/2½lb chicken pieces (legs and/or breasts on the bone)
1 tsp salt
3 tbsp lime juice
For the marinade:
450ml/¾pt plain yoghurt
½ onion, coarsely chopped
1 garlic clove, chopped
2.5cm/1in piece fresh root ginger, chopped
1-2 hot green chillies, roughly sliced
2 tsp garam masala
lime wedges, to serve

Cut each chicken leg into two pieces and each breast into four pieces. Make two deep slits crossways on the meaty parts of each leg and breast piece. The slits should not start at an edge and should be deep enough to reach the bone. Spread the chicken pieces out on two large platters. Sprinkle one side with half the salt and half the lime juice and rub them in. Turn the pieces over and repeat on the second side. Set aside for 20 minutes.

Meanwhile, make the marinade: combine the yoghurt, onion, garlic, ginger, chillies and garam masala in a blender or food processor and blend until smooth. Strain the paste through a coarse sieve into a large bowl, pushing through as much liquid as you can.

Put the chicken and all its accumulated juices into the bowl with the marinade. Rub the marinade into the slits in the meat, then cover and refrigerate for 8-24 hours.

Preheat the oven to its maximum temperature and set a shelf in the top third of the oven where it is hottest. Remove the chicken pieces from the marinade and spread them out in a single layer on a large, shallow, baking tray. Bake for 20-25 minutes, until cooked through. Lift the chicken pieces out of their juices and serve with lime wedges.