Tandoori Chicken (version 1) Recipe

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Tandoori Chicken (version 1) Recipe - Serves 4

Taste Rating = 9 Heat Rating = Hot

Ingredients

8 chicken thighs with bones left in and skin removed
4 tablespoons (60ml) lemon juice
2 teaspoons (10ml) salt
3/4 cup (175ml or 6 fl oz) unsweetened natural yoghurt
1 teaspoon (5ml) chilli powder
1 teaspoon (5ml) garam masala
1 teaspoon (5ml) ground cumin
1 teaspoon (5ml) ground coriander
2 cloves of garlic, peeled coarsely chopped
2.5cm (1 inch) piece of fresh ginger root, peeled and coarsely chopped
2 fresh green chillies, coarsely chopped
2 tablespoons (25g or 1 oz) butter
1/2 lemon, cut into 4 wedges

Method

Make deep cuts into the chicken thighs
Mix the lemon juice and 1 teaspoon (5ml) of salt in a small dish
Thoroughly rub the chicken thighs with the lemon and salt mixture and leave for 15 minutes
Mix the yoghurt, other teaspoon (5ml) of salt, chilli powder, garam masala, ground cumin and ground coriander in a medium bowl and set aside
Put the garlic, ginger, chillies and 2 tablespoons (30ml) of water into a food processor and blend into a smooth paste
Add the paste to the bowl with the spicy yoghurt and mix well
Put the chicken thighs into a dish so that they are in a single layer
Carefully spoon the yoghurt mixture over the chicken thighs, turning the thighs until they are completely covered with the yoghurt mixture
Cover the dish with kitchen film and leave overnight in the fridge
Preheat the oven to 220C (425F)
Whilst the oven is heating, put the marinated chicken into a roasting pan and, once the oven has heated up, bake for 40 minutes – melt the butter after the chicken has been baking for 20 minutes and brush the butter all over the chicken thighs
Serve hot on a bed of salad with a wedge of lemon

Check out a review of this recipe

Recipe submitted by Jhilmil Indrani on 19 June 2009

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