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1.25 kg
1
tablespoon
1
1
tablespoon
2
teaspoons
2.5 cm
300 ml |
chicken joints, skinned
lime juice
onion
Tandoori Masala
Garam Masala
piece fresh root ginger, grated
natural yoghurt
lime wedges and coriander leaves, to
garnish
salt |
Method :
-
Wash chicken joints and pat dry
with absorbent kitchen paper, then make 2-3 cuts in meaty parts.
-
Place chicken in a shallow
non-metallic dish.
-
Sprinkle with lime juice and salt
and set aside.
-
Put onion, tandoori masala, garam
masala, ginger, salt and yogurt into a blender or food processor
fitted with a metal blade and process until smooth and frothy.
-
Leave to marinate in a cool place
for 6 hours or overnight.
-
Preheat oven to 200oC
(400oF), Gas 6.
-
Drain excess marinade form chicken
joints and place them in a roasting tin.
-
Cook for 25-30 minutes, until
tender and well browned.
-
Serve hot, garnished with lime
wedges and coriander leaves.
Serves 4
To make Tandoori Masala, grind 1
tablespoon each of cumin and coriander seeds, stir in 1 tablespoon
cayenne pepper and a few drops of red food coloring and mix well.
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