Tandoori chicken

INGREDIENTS

SERVES 4-5

1¼ - 1½kg skinless chicken pieces on the bone (leg, thigh, drumstick)

1½tblsp ginger garlic paste

2tbsp lemon juice

2tbsp mustard oil

150ml full-fat natural yoghurt

3tsp coriander seeds, freshly toasted and ground

1½tsp cumin seeds, freshly toasted and ground

¾tsp fenugreek seeds, ground

4tbsp tandoori masala

1tsp Turmeric

2tsp Kashmiri chili powder (optional – mild heat but adds red colour)

1tbsp paprika

1-2tsp smoked paprika (optional)

1tsp elachi powder

2tsp kasuri methi (add 1 tsp extra if not using ground fenugreek seeds)

2tsp dried mint

1-2tsp salt

1tsp chaat masala (optional)

¼tsp red food colouring (optional)

1-2tbsp butter ghee, melted (optional)

DIRECTIONS

Clean the chicken pieces and trim off any excess fat or sinew.

Make several deep slits on both sides of the chicken.

To a large bowl add the ginger/garlic paste, lemon juice and chicken.

Mix well with hands, making sure the chicken is well coated and the marinade goes into the slits.

Cover and leave for 30–60 minutes. Now add the other ingredients and mix thoroughly and, again, ensure the marinade gets into the slits.

Cover bowl with foil or cling film and leave to marinate in the fridge for four-48 hours.

Remove from fridge an hour or so before the planned cooking time to allow the chicken to return nearer to room temperature.

Pre-heat oven to 180°C or gas mark 4. Take a baking/grill tray and layer the bottom with foil to help catch drippings.

If you have a wire rack, place that on top. Brush the wire rack (or the foil if you don’t have a rack) with a little oil to avoid the chicken sticking.

Place the chicken on to the tray, evenly spaced. Place in the pre-heated oven for 4045 minutes, turning once.

Brush more of the marinade mixture on to the other side when turned.

To check the chicken is fully cooked, make a deep cut in the fleshiest part of chicken (there should be no raw meat).

Cook for a further few minutes if in any doubt and re-check.

Brush some butter ghee or oil on to the tandoori chicken to enhance appearance.