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Tandoori Chicken

Serves 4–6

I love this recipe. It’s great cooked on the barbecue, or on a grill pan, or in a really hot oven (as hot as it will go), or of course the traditional way — in a tandoor oven. It really is best if it has 24 hours to marinate, but even 2 or 3 hours will be good. I love having some of the leftovers in a sandwich in pitta bread with Tomato Raita (page 187).

Ingredients

 Method

  1. In a food processor, or liquidiser, whiz up the onion, garlic, chillies, ginger and the salt, then add the yoghurt, lemon juice and garam masala and whiz to a fine purée. Cut deep slits into the meat about 4 cm (11⁄2 in) long — this will allow the marinade to penetrate further into the meat. Toss the chicken pieces into the marinade, rubbing it into the meat with your hands. Cover and place in the fridge to marinate, for at least 2 hours, better overnight.
  2. When you are ready to cook it, remove the chicken pieces from the marinade, but don’t wipe it all off, just whatever is clinging to the meat. Place the chicken on a hot barbecue to cook on both sides until completely cooked — about 10–15 minutes on either side, depending on the heat of the barbecue. Or place the pieces on a roasting tray