Traditionally cooked in a cylindrical clay oven but this recipe can be done in a conventional home oven still including a true burst of flavours
Tandoori Chicken Recipe (Without a Tandoor Oven!)
5 June 2017
Traditionally cooked in a cylindrical clay oven but this recipe can be done in a conventional home oven still including a true burst of flavours
Category
Main
Serves
4
Preperation Time
1 Hour
Cooking Time
45 Minutes
Ingredients
800-900g chicken drumsticks and thighs
skin-on and bone in (allow approx 2 pieces per portion)
good pinch sea salt
1 lemon or lime
juice only
200g full fat natural yogurt
1tbs tomato puree
3 cloves garlic
crushed
2cm piece fresh ginger
peeled and grated
1tbs garam masala
1tsp chilli powder
1tsp paprika or smoked paprika
1tbs vegetable oil
handful fresh coriander
chopped
lemon and/or lime wedges to serve
Instructions
1Using a sharp knife make slits in the chicken pieces, through the skin and slightly into the flesh. Squeeze the lemon or lime juice into a small bowl and dissolve the salt in it then pour over the meat and rub in well,Place the yogurt into a large bowl and stir in the tomato puree, garlic, ginger and spices. Add the chicken pieces and combine well to make sure all the pieces are coated. Cover and refrigerate for at least an hour,Preheat the oven to 180ºC fan/200ºC conventional/Gas 6
2Remove the chicken pieces and reserve the marinade. Arrange the chicken on your Circulon oven tray and bake in the oven for 15 minutes, then turn and spoon over some of the marinade. Bake for a further 15 minutes and turn and marinade again. Brush with a little oil if required and return to the oven for a final 10-15 minutes or until the chicken is completely cooked through and slightly charred,Sprinkle with the coriander and serve with the lemon or lime wedges and some basmati rice