Tandoori Chicken – on the bone

 INGREDIENTS: 700/800g (4 pieces) skinless chicken quarters,

3tbsp Mr Huda’s Tandoori Marinade Paste,

drizzle of olive/veg oil

3 tbsp natural yoghurt,

fresh coriander (if available)

Tandoori Chicken – Serves 4
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. You can use skinless chicken quarters, legs or drumsticks .This particular dish has to be left to marinate for at least 1 hour or even longer. 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 and place in a bowl.

2. Add the required amount of Mr Huda’s Tandoori Paste, oil, yoghurt and a little coriander.

3. Mix well into the chicken (use disposable glove when mixing, as to prevent staining your hand) and leave to marinatein fridge.

 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 coriander and then serve with salad, lemon
wedges and Mr Huda’s mint yoghurt dip.

TIPS: If you want authentic “charred” spots on the chicken, keep the dish under the hot grill for a few minutes longer. To make it milder or spicier simply adjust the paste & yoghurt.