Tandoori chicken

Recipe from: 7/23/1998 12:00:00 AM
Ingredients 14
Servings 4
Time

Ingredients

  • 1
    medium chicken, cleaned and excess skin and fat removed
  • MARINADE
  • 1
    lemon, juice
  • 2
    ml
    ground black pepper
  • 2
    large green chillies, seeded and finely chopped
  • 1
    large clove garlic, crushed
  • 4
    ml
    finely grated fresh ginger
  • 4
    ml
    salt
  • 15
    ml
    crushed coriander seeds
  • 30
    ml
    thick cream
  • 15
    ml
    oil
  • 440
    g
    pineapple rings in syrup
  • 30
    ml
    butter
  • 30
    ml
    oil
 

Method

 
Cut the chicken through the breast bone and flatten. Rinse and pat dry with a towel. Mix all the ingredients for the marinade and spread over the chicken. Return the chicken to a non-metal dish, cover and marinade in the fridge, preferably overnight so the flavours can develop. Preheat the oven to 180 °C and lightly grease an oven pan with oil. Arrange the pineapple rings in the bottom of the pan and place the chicken on top. Cover and bake for about 30 to 40 minutes or until the chicken is tender. Heat the butter and oil until hot and brush the chicken generously with the mixture. Grill the chicken under a heated oven grill until golden brown, basting occasionally with the remaining butter mixture. Remove and serve hot with rice and vegetables.
 

Read more on: poultry  |  bake  |  grill
 

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