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Tandoori Chicken Recipe HOT (whole chicken or pieces)
Mudgeeraba Spices

Tandoori Chicken Recipe HOT (whole chicken or pieces)

This is a Tandoori spice blend that is made into a marinade with some yoghurt, oil, lemon juice, ginger and garlic paste, and pinch of salt. Marinate some chicken and BBQ or cook under the grill. Excellent served with rice, Naan bread, raita, chutney and kachumbar (Indian salad).

Ingredients

  • 1 tbsp Tandoori Chicken Masala
  • 1 cup Greek Yoghurt (full fat)
  • 1 tbsp garlic (fresh or paste)
  • 1 tbsp ginger (fresh or paste)
  • Juice of half a lemon
  • 1 tsp salt
  • For that extra bright tandoori look – add a pinch of Tandoori colour
  • 1kg chicken pieces or 1 whole Chicken (skinned and scored well)

Method

For MarinadeFaster method:
  1. Blend all ingredients to a paste, rub over Chicken and leave overnight, covered.
  2. Place on a baking tray and cook in a hot oven or on a BBQ grill until cooked.
For a better (but slower) tandoor result:You’ll need extra marinade set aside for this and note that baking times in between the steps may vary depending on your oven.
  1. Blend all ingredients to a paste, rub over Chicken and leave overnight, covered.
  2. Preheat oven to 180c, line a tray with foil and place a rack on the tray.
  3. Shake off any excess marinade, place chicken on the rack, bake for 20mins, remove from over and slather marinade generously on both sides.
  4. Bake for a further 10 minutes, then brush/dab with marinade.
  5. Bake for a further 10 minutes, then do a final baste with marinade and spray with oil.
  6. Increase heat to 220c and bake for a further 10mins (or until cooked) until you get some nice charred spots.
Serve with naan, chutney, raita and salad.

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