Tandoori chicken
Chicken legs marinated twice, first in lemon and chili then in spiced yogurt, and roasted very hot until charred at the edges.
Method
- 1
Cut 2 or 3 deep slashes down to the bone in each piece of chicken.
- 2
Rub the chicken with the lemon juice, 1 tsp chili powder and 1 tsp salt, working it into the cuts. Leave it to stand.
- 3
Mix the yogurt, garlic, ginger, remaining chili powder, garam masala, cumin, coriander, turmeric, oil and remaining salt in a large bowl.
- 4
Add the chicken and coat it thickly, pushing the marinade into the slashes. Cover and refrigerate for at least 4 hours, or overnight.
- 5
Heat the oven to 240°C. Set a wire rack over a foil-lined roasting tray.
- 6
Lay the chicken on the rack, letting excess marinade drip off, and roast until the juices run clear when the thickest part is pierced.
- 7
Brush with the melted ghee, switch the oven to a hot grill and cook until charred at the edges.
- 8
Leave the chicken to rest on the tray.
- 9
Serve with the sliced onion and lemon wedges, with naan and raita alongside.
Notes
- Thick yogurt clings to the meat and chars well. Thin yogurt slides off and steams the chicken instead.
- The chicken is cooked when the thickest part reads 75°C on a probe thermometer.
- On a barbecue, cook over medium coals, turning often, for about 30 minutes.
Equipment
Sharp knife, Large mixing bowl, Roasting tray with a wire rack, Kitchen foil