A most popular Indian chicken dish which is cooked in a clay oven called a tandoor, this is exteremely popular in the west and appears on the majority of the restaurant menus. Though the authentic tandoori flavour is very difficult to achieve in conventional ovens, this version still makes a very tasty dish. This recipe has been adapted from Masala Mornings.Ingredients:
4 Chicken Quarters(leg+thigh pieces)
ginger garlic paste 1 tbsp
salt 1 tsp
turmeric 1/2 tsp
chilli powder 1 tsp
garam masala 1 tsp
cumin crushed 1 tsp
lemon juice 2 tbsp
yogurt 2 tbsp
orange red color a pinch
oil 1/2 cup
1. Skin, rinse and pat dry the chicken quarters. Make 2 slits into the flesh of each pice, place in a dish and set aside.
2. Mix together the yogurt, garam masala, ginger, garlic, chilli powder, turmeric, crushed cumin, lemon juice, salt, red colouring and oil. and beat so that all the ingredients are well mixed together.
3. Cover the chicken quarters with the spice mixture and leave to marinate for about 3 hrs.
4. Preheat oven to 240C. Transfer the chicken pieces to an ovenproof dish.
5. Bake in the preheated oven for 20-25mts. or until the chicken is cooked right through and browned on top.
6. Remove from the oven, transfer onto a serving dish and garnish with the salad leaves, lime and tomato.
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