Tandoori Chicken
Tandoori Chicken
Serves: to serve 4
Prep Time: 20 Minutes + waiting
Cook Time: 45 Minutes
Ready In:
1 hr
5 mins
+ waiting
ingredients
8 -
chicken drumsticks
1 teaspoon - natural yoghurt
1 tablespoon - tomato pureé (tomato paste)
about 1 inch - fresh ginger
3 cloves - garlic
1 tablespoon - lemon juice
1 tablespoon - white wine vinegar
½ teaspoon - salt
½ teaspoon - freshly ground red pepper
1 tablespoon - garam masala
2 tablespoons - vegetable oil
1 teaspoon - natural yoghurt
1 tablespoon - tomato pureé (tomato paste)
about 1 inch - fresh ginger
3 cloves - garlic
1 tablespoon - lemon juice
1 tablespoon - white wine vinegar
½ teaspoon - salt
½ teaspoon - freshly ground red pepper
1 tablespoon - garam masala
2 tablespoons - vegetable oil
directions
- Remove the skins from the chicken. Make several cuts in the flesh to allow the marinade to really flavour the meat. In a casserole large enough to hold the chicken legs, mix the yogurt and tomato pureé (tomato paste), then peel and finely chop the ginger and peel and crush (shred) the garlic and add those too. Squeeze in the lemon juice and add the white wine vinegar, salt, pepper and garam masala and stir well to mix. Marinate the chicken legs in this paste for 6 hours (preferably overnight), turning them occasionally so that they are well-coated in marinade.
- Preheat the oven to moderate (Mk 4 - 350ºF - 180ºC) and bake the chicken for 45 minutes until tender (baste with the residual marinade from time-to-time). Serve hot.