Tandoori chicken: probably the most famous of Indian dishes, cooked on the bone over a very hot charcoal fire (tandoori).
Tandoori chicken dishes are often served as a starter or as part of a mixed grill. Skinless chicken quarters, legs or drumsticks are ideal for home cooking.
This particular dish has to be left to marinate for at least 6-8 hours or overnight in the fridge before cooking. Once marinated barbecue or cook under a hot grill, on a hot griddle or in a hot oven for a clay oven-baked taste.
1st stage
1. Make several deep gashes into the flesh of all the chicken pieces.
2. Put the chicken in a bowl.
3. Add the required amount of Mr Huda's Tandoori Paste, oil, yoghurt and a little coriander.
4. Mix well into the chicken (use disposable glove when mixing, as to prevent staining your hand).
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5. Leave to marinate in the fridge for 6-8 hours or overnight.
2nd Stage:
1. When cooking under a grill place on a grill pan (as to allow the moisture from the chickens to be kept separate)
2. Baste the chicken with any excess marinade (reserve a little for basting throughout the cooking time).
3. Preheat the oven at high heat then grill for 20-30 minutes under a hot grill or until cooked, turning and basting few times.
Once cooked garnish with fresh salad, lemon
wedges, coriander and serve with mint and tamarind yoghurt sauce.
TIPS: If you want authentic “burnt” spots on the chicken, keep the dish under the hot grill for a few minutes longer. |
