Tandoori Chicken

Name: Tandoori Chicken
Prep time: 300 min
Cook time: 20 min
Total time: 320 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1 roasting chickens (2 lb); 1 large onion; 4 garlic cloves; 1 inch fresh gingerroot; 1 tsp coriander powder; 1 tsp cumin powder; 0.5 tsp chili powder; 2 tsp salt; 0.5 cup yogurt; 1 tbsp yogurt; 1 tbsp vinegar; 1 tbsp halal-certified Worcestershire sauce; 2 lemons; 2 tbsp melted butter; 1 tsp garam masala

Roasting chickens, yogurt and lemons grilled and spiced with cumin and chilli for a South Asian dish. It's finished with garam masala and lemon juice.

5 hr 20 min · Serves 4 · Medium

Method

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Time: Prep 300 min · Cook 20 min · 320 min total
Difficulty: medium

1
Clean the chicken; keep it whole but do not truss. Make 3 or 4 cuts on each side of the bird.
2
Grind the onion, garlic and ginger to a paste; add to it the coriander, cumin, chili and salt.
3
Beat the yogurt (1/2 cup+ 1 tbsp) in a bowl and add the paste, vinegar, Worcestershire and the juice of 1 lemon.
4
Mix thoroughly and rub on chicken; marinate the chicken for 4 to 5 hours. If possible, cook chicken on a barbecue rotary spit; otherwise, roast in a moderate oven for 20 minutes or until the chicken is tender (yes, that's the time the recipe states).
5
Brush with melted butter, sprinkle with garam masala and lemon juice and serve.