Original tandoori chicken recipe

THIS recipe tastes as close as you can get to the flavour of original tandoori chicken – it comes from an impeccable source in restaurateur Monish Gujral, whose grandfather, Kundan Lal, is the alleged inventor of that classic Indian dish. Gujral says cooking at the hottest temperature your oven can muster is key.

Remember to use a good kitchen fan, or to keep your windows open, because there will be smoke.

It’s best to use metal skewers for this, or be sure to soak bamboo skewers for 30 minutes before using.

The tandoori chicken served at Gujral’s Moti Mahal restaurant is made with a butterflied chicken, but Gujral recommends using pieces of boneless chicken the first few times you make the dish at home.

Serve with rice or naan, raita and a good-quality Indian chutney.

The chicken needs to marinate for 1 hour, and then for 3 hours (in the refrigerator).

Tested size: 4-6 servings

INGREDIENTS 1½ packets skinless chicken, cut into chunks (light and dark meat) 1½ tablespoons fresh lime juice 1½ teaspoons salt 1 teaspoon chilli powder (may substitute a combination of ½ teaspoon each paprika and cay- enne pepper) 6 tablespoons plain, full-fat yoghurt 1 tablespoon minced garlic 1 tablespoon peeled, minced fresh ginger root 2 teaspoons garam masala, or more as needed ½ teaspoon ground fenugreek, or more as needed Vegetable oil, for basting

Use a sharp knife to make shallow cuts in the thickest part of the chicken.

Combine the lime juice and salt in a bowl large enough to hold all the chicken pieces; add the chicken and toss to coat evenly. Cover and refrigerate for 1 hour.

Uncover; add the chilli powder, yoghurt, garlic, ginger, garam masala and fenugreek, tossing well to coat and distribute evenly.

Cover and refrigerate for three hours.

Preheat the oven to 260ºC.

Thread the chicken pieces onto skewers, season with a little more garam masala or fenugreek, if desired.

Roast (middle rack) for 5 to 6 minutes.

Baste with a little oil and continue roasting for 3 to 4 minutes.

Check if the chicken is done by cutting into one of the larger pieces.

If it is still pink in the middle, roast for another 3 to 5 minutes and check again.