Tandoori Chicken

I think it is time for a recipe and I have chosen Tandoori Chicken. I put this recipe together last Ramadan and it was received with great success in Kuantan and this Ramadan, I passed it on to my chef here and had him try it out with success too. It is quite good actually, if I do say so myself. Ha, ha, ha...

Ingredients

large whole chicken – skinned and cut into 4 large pieces

lemon juice - 2 nos

salt - 10gm

Marinate the chicken for at least an hour.

Spice Ingredients

shallots - 100gm

ginger - 50gm

garlic - 30gm

dried chilli - 10gm

chilli powder - 30gm

garam masala - 30gm

coriander seed - 10gm

Grind or blend dried chillies, coriander seeds, ginger and garlic. Mix the paste with masala and chilli powder. Grind or blend the shallots. Heat a wok and sauté the shallots, add the mixed masala and and sauté till fragrant. Allow to cool.

Marinade Ingredients

salt - 5gm

chicken granules - 5gm

yogurt - 500gm

red colouring

Add the spice ingredients with the yogurt, salt and chicken granules and stir well. Add red colouring till desired colour is achieved.

Arrange the chicken pieces in a dish and pour the yogurt mixture over. Refrigerate and marinade overnight or at least 6 hours.

Arrange the chicken on a broiler tray and roast it in a pre-heated oven at 220°C for about 15 minutes.

Remove from the oven and brush the chicken with the balance of the yogurt mixture and grill the chicken for 5 minutes till done. If you don't have a grill then pop it back in the oven at the highest temperature available.

Cut into bite-size pieces when done.

Have fun and enjoy...