Wednesday, March 12, 2014

Little morsels of tender chicken.

Thanks to Madue Jaffrey for this wonderful recipie from many years ago.  It is so simple and you can make it in the oven.  But you MUST get the oven to the highest temperature possible, so preheating is the first step.  The chicken needs to be marinated overnight.  Don't be worried too much about the quantity of chicken, it is a forgiving recipie.  I was served Tandoori Chicken with coriander leaves sprinkled on the top at a wedding (the bride was from a traditional Indian family) and it tastes wonderful.



Rating: easy


2-1/2lb. (about 1.25kilos) chicken pieces
juice of 1 lemon
1-2 teasp salt
3/4 pint yoghurt
1/2 onion
1 garlic clover
1 inch fresh ginger
1/2 chili
2 teasp garam marsala
red and yellow food colouring
coriander for serving


Cut gashes with a knife in the chicken so that the marinade witll get in and they will cook evenly.
Sprinkle with salt and lemon juice, rub into chicken.  Leave for at least 20 minutes.
Make marinade in the blender with the rest of the ingredients, (except for food colouring)
Paint chicken with the mixture of food colourings and then with the marinade, leave for 24 hours.
Preheat oven to 550C - make sure it is as hot as you can get it.
Place chicken pieces onto a tray (don't put extra marinade on them) and bake for 25 minutes, or until a little black at the edges.
Serve with coriander leaves sprinkled on top.


No comments:

Post a Comment

I love comments so feel free to leave some!