Tandoori Chicken

Ingredients for Tandoori Chicken

• 575ml nonfat plain yoghurt

• 120ml white vinegar

• 120ml double cream

• 4 garlic cloves, mashed

• 1 1/2 tablespoons ground cumin

• 1 tablespoon garam masala

• 1 tablespoon salt

• 80g Hungarian paprika

• 1 2-inch piece ginger, grated

• 120ml olive oil

• 2 tablespoons black pepper

• 45ml tomato paste

• 3.8L ered chickens or the equivalent, cut into pieces

How to make Tandoori Chicken

1. Mix together all the ingredients but the chicken in a large bowl. Divide the mixture between two resealable plastic bags. Make 4 or 5 deep slits in each piece of chicken and place the pieces in the bags. Coat the chicken well and marinate it overnight in the refrigerator.

2. Preheat oven to 260°C. Remove the chicken from the bags and blot it with paper towels to remove excess marinade. Place it in a roasting pan and roast for about 20 minutes, then turn the pieces over and roast for another 10 minutes, or until done.

3. Serve with white rice, along with naan bread, saag paneer, and samosas (all available frozen at Kalustyan's; frozen samosas are also sold at ethnicfoodsco.com). Fry the samosas according to the package directions on the morning of the party, then reheat them at 177°C for 6 to 8 minutes before serving. They taste best with mango or coriander chutney (available at Kalustyan's).

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.