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This dish is, or was, traditionally prepared in a clay oven, with the hot coals at the bottom and the chicken on long skewers. I haven't got one, but a normal oven works just fine. If your oven incorporates a grill, then even better. I just made around 8 kgs of this stuff, but I've scaled it down to 2 kgs (about 2.2 lbs)
Ingredients:
1 kg chicken breast, on or off the bone, with or without skin. It's up to you.
90 gms Greek yoghurt
25 gms fresh ginger. minced*
20 gms fresh garlic, minced*
10 gms garam masala*
20 gms salt
2 gms ( you can add more if you wish) cayenne or other hot chile powder*
3 gms coriander powder*
3 gms cumin powder*
3 gms paprika*
2 gms turmeric powder*
Red food colouring (optional)*
45 mls lemon/lime juice
*If you want to save time, you can buy tandoori masala, which generally includes all the items marked with an asterisk, and use that.
Method:
Ingredients:
1 kg chicken breast, on or off the bone, with or without skin. It's up to you.
90 gms Greek yoghurt
25 gms fresh ginger. minced*
20 gms fresh garlic, minced*
10 gms garam masala*
20 gms salt
2 gms ( you can add more if you wish) cayenne or other hot chile powder*
3 gms coriander powder*
3 gms cumin powder*
3 gms paprika*
2 gms turmeric powder*
Red food colouring (optional)*
45 mls lemon/lime juice
*If you want to save time, you can buy tandoori masala, which generally includes all the items marked with an asterisk, and use that.
Method:
- Whisk all the ingredients (except the chicken) in a large bowl until well-mixed.
- With a sharp knife, make incisions in the chicken breast so that the marinade can penetrate properly.
- (For this phase, I'd suggest using gloves). Put the chicken into the marinade and massage the mixture into the chicken. This will ensure the flavours penetrate the chicken while it is marinating.
- Cover the bowl and leave in the fridge for at least 8 hours, or overnight.
- The following day, heat the oven to 425F . Line a baking dish/tray with foil, and place a rack on top.
- Remove the chicken from the marinade, wipe off any excess marinade and place on the tray. Bake for 30 minutes.
- Fire up your grill to max. Put the cooked chicken under the grill for 4 minutes, until some "burnt" pieces appear . This basically mimics the effects of the original tandoor.
- Serve with kachumbar (recipe to follow)
