Tandoori chicken

Name: Tandoori chicken
Yield: Serves 4
Cuisine: India
Ingredients: 25 g/1 oz/¼ cup cashew nuts; fresh coriander (cilantro) leaves, to garnish; 2.5 cm/1 in fresh root ginger or 10 ml/2 tsp ginger purée; 2.5-5 ml/½-1 tsp chilli powder; 5 ml/1 tsp garam masala; 2.5 ml/½ tsp ground turmeric; 45 ml/3 tbsp sunflower or light olive oil; 50 g/2 oz/¼ cup butter, melted; 120 ml/4 fl oz/½ cup double (heavy) cream; 120 ml/4 fl oz/½ cup Greek (US strained plain) yogurt; wedges of lemon, to serve; 1 small onion, roughly chopped; 2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée; 10 ml/2 tsp gram flour (besan); 30 ml/2 tbsp lemon juice; 2.5 ml/½ tsp salt; 4 chicken joints, skinned

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

The Punjab is the home of tandoori chicken, Tandoori Murgh, one of the most popular dishes in India. Traditionally cooked in a tandoor - a bell-shaped clay oven fired by charcoal or wood, which reaches a very high temperature - the chicken is crispy on the outside, yet wonderfully moist within.

Ingredients

4 chicken joints, skinned
30 ml/2 tbsp lemon juice

Asia
India
Main course
Starter
Gluten-free
Punjab

Method

Lightly score the chicken joints all over with a sharp knife.
Rub in the lemon juice and salt. Cover with clear film (plastic wrap) and set aside in the refrigerator for 30-40 minutes.