Tandoori Chicken
A Pakistani dish of chicken, yogurt and mint, seasoned with ginger and cumin and grilled. Serve with naan and raita.
1 hr · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 30 min · 60 min total
- medium
- 1
Prick the chicken all over with a fork and using a sharp knife make 1/2 inch deep diagonal slashes an inch apart on each chicken quarter.
- 2
Place in a large dish and rub lemon juice all over + into cuts. Cover and marinate for 1 hour.
- 3
Mix all the ingredients of the marinade in a small bowl and pour over the chicken pieces and mix, turning and tossing, to coat well.
- 4
Cover and marinate for at least 4 -5 hours at room temperature, or refrigerate overnight, turning several times.
- 5
Bring the CHicken to room temperature before broiling or grilling. To Broil: Preheat oven to 450°F.
- 6
Place chicken pieces in a large roasting pan, preferably on a wire rack. Discard the leftover marinade.
- 7
Brush chicken pieces with ghee or butter. Set the pan in the middle rack of the oven. broil for 25-30 minutes, or until the meat is cooked through, basting and turning occasionally. Transfer to platter and serve.
- 8
To Grill: Place chicken pieces, over the grill, basting with ghee or butter and cook for 8 minutes, without turning.
- 9
Turn and grill the other side for 8 minutes. Continue turning and basting, until chicken is cook through, about 12-15 minutes for each side.
- 10
Transfer chicken to platter. Decorate with sliced onion and tomato. Serve with Naan and raita.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
