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Tandoori Chicken
Tandoori Chicken
Ingredients
1.3 kg/3 lb ready to roast chicken
250ml/8 fl oz natural yogurt, beaten
60ml/4 tbsp. tandoori masala paste
75g/30z ghee,
salt
Method
Using a sharp knife or scissors, remove the skin from the chicken
and trim off any
excess fat. Using a fork, beat the flesh at random.
Cut the chicken in half down the center and through the breast.
Cut each piece in half
again. Make a few deep gashes diagonally into the flesh.
Mix the yogurt with the masala paste and salt. Spread the chicken
evenly with the yogurt
mixture, spreading some in to the gashes.
Leave for at least 2 hours but preferable overnight. Preheat the
oven to its hottest setting.
Place the marinated chicken quarters in a wire rack in a deep baking
tray.
Spread the chicken pieces with any excess marinade, reserving a
little for basting halfway
through the cooking time.
Melt the ghee and pour over the chicken quarters to seal the surface.
This helps to keep
the center of the chicken moist during the roasting time.
Cook in the oven for 10 minutes at the maximum heat, then remove,
leaving the oven
switched on.
Baste the chicken pieces with the remaining marinade. Return to
the oven and switch off
the heat.
Leave the chicken in the oven for about 15-20 minutes without opening
the door. Serve on
a bed of lettuce and garnish with the lemon and onion rings.
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