Tandoori chicken

Recipe from: 7/1/2001 12:00:00 AM
Ingredients 12
Servings 4
Time 15 minutes + marinat

Ingredients

  • 1
    large chicken, cleaned and skinned
  • 40
    ml
    lemon juice
  • 4
    cloves garlic, crushed
  • 500
    ml
    Greek yoghurt
  • 15
    ml
    ground cumin
  • 15
    ml
    ground coriander
  • 5
    ml
    ground ginger
  • 2
    ml
    turmeric
  • 1
    ml
    cayenne pepper
  • 1
    ml
    white pepper
  • 10
    ml
    ground paprika
  • 45
    ml
    ghee or sunflower oil
 

Method

30 minutes
 
1 Cut the chicken in half and score the flesh. Rub with a little salt and drizzle with half of the lemon juice. 2 Mix together the garlic, yoghurt and spices; coat the chicken and leave to marinate for 4 hours, or overnight. 3 Place chicken in a greased roasting pan and roast in a preheated oven at 220 ºC for 10 minutes, remove and brush with ghee or oil, and return to the oven for a further 20 minutes, until golden. 4 Drizzle with remaining lemon juice just before serving the dish. Serves: 4-6 Preparation time: 15 minutes, plus marinating time Cooking time: 30 minutes Oven temperature: 220 ºC
 

Read more on: poultry  |  roast
 

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