Tan­doori Chicken

Wine & Dine Cookbook - - ASIAN KITCHEN -

Serves 4 to 6 EASY

An ex­cel­lent home­made ver­sion of this In­dian clas­sic, pre­pared with­out an ac­tual tan­door.

1 fresh chicken (about 1.25kg),

halved length­ways

3 tbsp melted ghee or but­ter

4 lime wedges

For Mari­nade 1

1 tsp salt

½ tsp turmeric pow­der

½ tsp chilli pow­der

¼ tsp white pep­per

A pinch of ground cloves

1 tsp crushed gar­lic

1½ tbsp lime juice

For Mari­nade 2

25g co­rian­der leaves

12g mint leaves

2.5-cm knob ginger, chopped

60ml plain yo­ghurt

1 tbsp freshly ground cu­min pow­der

1 tsp white vine­gar

½ tsp car­damom pow­der

¼ tsp cin­na­mon pow­der

A few drops of red or orange food

colour­ing (op­tional)

1. Re­move skin from chicken and make sev­eral deep slashes on the thighs and breast to al­low the mari­nade to pen­e­trate.

2. Pre­pare Mari­nade 1. Com­bine all the in­gre­di­ents and rub into the chicken. Re­frig­er­ate for at least 3 hrs.

3. Pre­pare Mari­nade 2. Place all the in­gre­di­ents in a blender or food pro­ces­sor and blend till you achieve a smooth paste. Rub this all over the chicken pieces, mak­ing sure to push some of the mari­nade into the slashes. Re­frig­er­ate for at least 6 hrs, or overnight, for bet­ter flavours.

4. Brush the chicken halves all over with ghee or but­ter and cook over a hot grill or un­der a broiler un­til done, about 20 to 25 mins. Al­ter­na­tively, place the chicken pieces on a tray and cook in a pre­heated oven at 220°C for 45 mins. 5. Cut the chicken halves into serv­ing pieces and serve with lime wedges, a salad or a fresh mint or co­rian­der chut­ney. TIP: You can buy ready-made tan­doori mari­nade in al­most any su­per­mar­ket to­day. For quick and good re­sults, com­bine the store-bought mari­nade with yo­ghurt mixed with some crushed gar­lic and ginger, and a lit­tle salt.

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