This is one of my favourite things to eat (and cook!). It’s a fuss-free recipe, but delivers amazing flavour in hardly any time. You can use this marinade on almost anything – boneless chicken too, or fish, prawns, paneer, cauliflower, etc etc. The best part is that you don’t need a tandoor or barbecue to cook this – a regular kitchen oven can still deliver a delicious result.
Tandoori chicken (For 4)
- 1 kg of chicken, bone in (I prefer keeping the skin on too, but you don’t have to)
- 1 teaspoon of chilli powder (less if you don’t want it too spicy)
- 1 teaspoon of cumin powder
- 1/4 teaspoon of garam masala powder
- 5-6 cloves of garlic, finely chopped or grated
- A thumb size piece of ginger, finely chopped or grated
- 4 tablespoons of Greek yogurt
- 3/4 teaspoon of salt
- A large pinch of Himalayan black salt (optional – if you don’t add this, slightly increase the amount of regular salt you add)
- 2 tablespoons of oil
Method
- Mix all the ingredients together in a large bowl and add the chicken pieces. Marinade for at least 2-3 hours, but the longer the better.
- Turn your oven on to the highest grill setting. Place your chicken on a lined baking sheet, and put it on the middle shelf of the oven. Grill it for around 15 minutes – but keep an eye on it, and let the chicken skin char to the amount you like.
- When the skin has blackened a bit, switch the oven to the normal fan setting at 200 degrees and bake the chicken for a further 15 to 20 minutes. The chicken should be charred and juicy, and fully cooked. Alternatively, you can throw your chicken over a barbecue!
- Serve with lemon wedges, a cooling sauce of yogurt, cucumber and mint leaves, sliced onions dressed in lemon juice and some naan.
She Likes to Cook 