Tandoori Chicken

Name: Tandoori Chicken
Yield: Serves 4
Cuisine: India
Ingredients: 1.5 kg (3 lb 5 oz) chicken or skinless chicken thighs and drumsticks; 2 teaspoons coriander seeds; 1 onion, roughly chopped; 3 tablespoons lemon juice; grated rind of 1 lemon; 250 ml (1 cup) thick plain yoghurt; 3 garlic cloves, roughly chopped; 5 cm (2 inch) piece of ginger, roughly chopped; lemon wedges; onion rings; 2 tablespoons ghee; 1 teaspoon cumin seeds; 1 teaspoon paprika; 2 teaspoons garam masala; 2 tablespoons clear vinegar; ½ teaspoon tandoori food colouring (optional)

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Food of India

By Priya Wickramasinghe

Published 2005

About

Traditionally cooked in a tandoor (clay oven), this is perhaps the most popular chicken dish from northern india, where it is served with naan and laccha. You can never get exactly the same results at home but this is a very good approximation.

Ingredients

1.5 kg (3 lb 5 oz) chicken or skinless chicken thighs and drumsticks

Asia
India
Main course
Spicy
Gluten-free

Method

Remove the skin from the chicken and cut the chicken in half. Using a sharp knife, make 2.5 cm (1 inch) long diagonal incisions on each limb and breast, taking care not to cut through to the bone. If using