 |
Tandoori Chicken Recipe | |
Indian & Pakistani Chicken | |
|
Ingredients:
8 chicken thighs, drumsticks or 4 breasts, skinnedpinch of salt juice of 1 lemon a thumb-sized piece of ginger, peeled and grated 6 garlic cloves, crushed 2 green chilies, finely chopped 10 ml (2 teaspoons) garam masala 10 ml (2 teaspoons) sumac 50 ml (1/4 cup) plain Greek yogurt 30 ml (2 tablespoons) butter To serve: juice of 1 lemon 1 red onion, finely sliced salt and freshly ground black pepper 2 handfuls of fresh mint leaves 50 ml (1/4 cup) plain Greek yogurt flatbread
Directions:
1. Cut a few incisions into the chicken pieces using a small, sharp knife. Place the chicken into a bowl then sprinkle over the salt, lemon juice and all the spices, massaging into the chicken until well coated.2. Add 50 ml (1/4 cup) of yogurt and mix with the chicken and spices. Cover and refrigerate overnight or for a minimum of 4 hours. 3. Preheat the oven to its highest setting. 4. Remove the chicken pieces from the yogurt and lay them in a roasting pan or on a baking tray, making sure they have plenty of room. Roast in the center of the oven for 20 minutes. Halfway through cooking, add a knob of butter on top of the chicken to give it a nice browned finish. 5. Remove the chicken from the oven and leave to rest for 5 minutes. 6. To serve, squeeze the lemon juice over the onion slices and season. Pile the dressed onion and mint leaves onto a plate with the tandoori chicken and accompany with yogurt and flatbread on the side. Serves 4
This delicious Indian dish wouldn't be the same without garlic adding heat to the spicy yogurt marinade.
| |