Ingredients

One whole chicken (cut into pieces); 1 cup of plain yogurt; 2 tbsp of lemon juice; 2 tbsp of vegetable oil; 2 tbsp of garam masala; 1 tbsp of turmeric; 1 tbsp of ground cumin; 1 tbsp of paprika; 2 tsp of salt; 1 tsp of cayenne pepper (optional); 4 cloves of garlic (minced); 1 tbsp of fresh ginger (grated); and optional: saffron, cinnamon, aubergine or squash.

Preparation and Cooking

• In a bowl, mix the yogurt, lemon juice, oil, spices, garlic, and ginger, and add the chicken pieces. Then cover and refrigerate it for at least 4 hours, or overnight.
• Remove the chicken from the marinade, allowing any excess to drip off. Arrange the chicken pieces directly on a fire place grit (which should be placed in Area E), ensuring they are not touching each other.
• At the temperature range of 220-250^oC, roast the chickens for about 10-15 min, then flip the pieces and roast for another 10-15 min, or until the chicken is fully cooked and has a nice char on the outside.
• Let it rest for a few minutes before serving.
• Tandoori chicken is traditionally served with slices of onion, raita (a yogurt-based side dish) and lemon. It is also served with a side of mint-coriander chutney for dipping, and often accompanied by naan, Indian flatbread or basmati rice.

Hints and Comments

Tandoori chicken is often seen in a bright red color due to the spices used.