Tandoori chicken
This Tandoori chicken recipe comes from the north of Punjab. It is traditionally cooked in a Tandoor, a cylindrical clay oven which is sometimes buried in the earth or standing above the ground.
We like serving this dish with Naan bread or Basmati rice, a raita and a selection of chutneys.
Ingredients
- 3 lb chicken
- ½ cup ghee OR melted butter
Marinade 1
- 1 tsp salt
- 1 Tbsp vinegar
- 6 garlic cloves, chopped
Marinade 2
- 1 onion
- Hot chile to taste
- 3 Tbsp Tandoori Masala, ground
- ½ cup natural yogurt (preferably, thick)
- Juice of 1 lemon
- ¼ cup melted butter
- 3 Tbsp ginger, ground
- 2 Tbsp paprika
Method
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1
Remove the skin from the chicken.
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2
Prick the chicken thoroughly using a fork.
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3
Marinate for 1 hour in Marinade 1.
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4
Using a food processor, reduce all ingredients in Marinade 2, to a purée.
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5
Rub this mixture on the chicken and marinate for 1 to 12 hours in the refrigerator.
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6
Remove the chicken from the marinade.
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7
Mix the remaining marinade with the melted ghee and set aside for basting.
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8
Cook the chicken at 375 °F, for approximately 1 hour, basting often.
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9
Finish cooking on broil with the remaining marinade to form a caramelized crust.
