Tandoori Chicken

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

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
Gluten-free
Spicy

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