I’m giving you the psychedelic version - for true tandoor colour. Chicken tandoori just ain’t the same without it.
If using breasts, cut each into three. Slash the meat with about three cuts in each chunk, then pile into a dish, sprinkle with salt and squeeze over the juice of 1 lemon. Massage everything in. Grate over the ginger, add the garlic, chillies, and garam masala, and massage this in too. Next, brush the chicken with the food colouring, then tumble with
To roast, turn the oven to its highest setting, then remove the meat from its spiced yoghurt bath and discard the excess yoghurt. Lay the pieces of chicken across a baking sheet, giving them plenty of room, then, once your oven is at furnace level, zap the chicken in and roast for 20 minutes (if it’s off the bone, 15 minutes). Rub the pieces with the butter about halfway through their time - a sort of rub-baste (saves melting and brushing it on). Squeeze the other lemon over the onion rings and lightly season. Pile the mint and dressed onion (tipping over any collected lemon juice) on to plates with the tandooried chicken, and add a big spoonful of yoghurt to each. Flatbreads required.
© 2004 Alastair Hendy. All rights reserved.