My Kitchen Antics: Tandoori chicken

Recipe adapted from here


Chicken 1kg, with bone (i used skinless leg and thigh pieces, comparatively large pieces))
Kashmiri chilli powder- 1/2 tbsp
Ginger garlic paste 1tbsp
Lemon juice 1 tbsp
Salt- to taste

Second marinade

Yoghurt- 200gms
Ginger garlic paste- 2 tbsp
Kashmiri chilli powder- 2 tsp
Turmeric powder- 1/2 tsp
Garam masala- 1 tsp
Black salt- 1/2 tsp
Mustard paste – 1 tsp (I used English mustard)
Kasoori methi- 1 tsp
Cumin powder- 1/2 tsp
Oil- 2tbsp

Salt- to taste

Put slits in the chicken pieces and marinate with all the ingredients in the first marinade.Rub it into the pieces well and in between the slits.

Keep covered in the refrigerator for an hour.
Get the second marinade ingredients ready by whisking together all the ingredients in a small bowl.

Bring out the chicken after an hour and pour the second marinade over it. Nicely massage the marinade on to the chicken and keep covered in the refrigerator overnight for best results, or at least for 3 hours minimum.

When ready to cook, bring the chicken to room temperature and preheat oven to 250C (the highest on your oven).Line a baking tray with heavy duty foil and brush a thin layer of oil on it.

Place the chicken pieces and whatever marinade leftover on to the tray and place in the oven for 7 minutes.

Then reduce heat to 220C and cook for another 10 minutes.

Take the tray out, turn the pieces over and cook for another 10 minutes.

Remove the tray from the oven and change oven setting to grill/broiler mode on highest temperature.

Baste the chicken pieces with oil and place under the broiler for 5 minutes. (Watch well, as it could burn the chicken. Anytime between 3 and 5 minutes should be fine. This is just to char the chicken for that tandoori effect)

Notes: Use thick drained yoghurt, so that the marinade sticks to the chicken. I used thick set yoghurt, but squeezed out the water content by hanging it in a muslin cloth.

You are using salt in the first marinade and black salt in the second, so taste before you add more salt.

If you cant find black salt, normal salt is fine.
Of course oven cooking times will vary depending on the size of the chicken pieces. Adjust a few minutes here and there accordingly. It should be anywhere between 20 and 30 minutes including broiler time.

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