Tandoori Chicken goes very well with naans. So I made these Tandoori Chicken. I used the recipe from the same book I took the naan recipe from. Everyone agreed the chicken was very delicious but Amirah asked me, "Why is your Tandoori Chicken not red.......???" That's because I didn't use any colouring because I didn't have any. Nevertheless, the taste was still authentic.
Source: The Complete Book of Indian Cooking
by Shehzad Husin & Rafi Fernandez
4 chicken quarters
175 ml (3/4 cup) natural (plain) low-fat yogurt
1 tsp garam marsala
1 tsp ginger pulp
1 tsp garlic pulp
1 1/2 tsp chilli powder
1/4 tsp turmeric
1 tsp ground coriander
1 tbsp lemon juice
1 tsp salt
few drops red food colouring (I didn't use.)
2 tbsp corn oil
- Skin, rinse & pat dry the chicken quarters. Make 2 slits into the flesh of each piece, place in a dish & set aside.
- Mix together the yogurt, garam marsala, ginger, garlic, chilli powder, turmeric, ground coriander, lemon juice, salt, red colouring & oil & beat so that all the ingredients are well mixed.
- Cover the chicken quarters with the spice mixture & leave to marinate for about 3 hours.
- Preheat the oven to 240 deg C (475 deg F). Transfer the chicken pieces to an ovenproof dish.
- Bake in the preheated oven for 20-25 minutes or until the chicken is cooked right through & browned on top.
- Remove from the oven, transfer onto a serving dish & garnish with salad leaves, lime & tomato.