Mudgeeraba Spices
Tandoori Marinade MILD (chicken pieces)
Tandoori chicken is a chicken dish prepared by roasting chicken marinated in yogurt and spices in a tandoor, a cylindrical clay oven. The dish originated from the Indian subcontinent and is popular in many other parts of the world. It is also one of the most ordered dish in fine dinning restaurants, fast foods corners and tops the restaurant menu. While most of us don’t have a tandoori oven handy in our homes we hope our suggested instruction for cooking in your home oven does the trick.
Ingredients
- 2 tbsp. Mudgeeraba Spices Butter Chicken Curry Masala MILD
- 2 cup natural Yoghurt
- 3 tbs Minced Garlic
- 3 tbs Minced Ginger
- 1 1/2 tsp. Salt
- 1kg chicken pieces (scored) or 1kg 1amb cutlets, or 1kg prawns cut down the back* (keep the shell on the prawns to stop them from shrinking)
- For the extra bright tandoori colour - add a pinch of tandoori colour
Method
Faster method:- Blend all ingredients to a paste, rub over Chicken and leave overnight, covered.
- Place on a baking tray and cook in a hot oven or on a BBQ grill until cooked.
- Blend all ingredients to a paste, rub over Chicken and leave overnight, covered.
- Preheat oven to 180c, line a tray with foil and place a rack on the tray.
- Shake off any excess marinade, place chicken on the rack, bake for 20mins, remove from over and slather marinade generously on both sides.
- Bake for a further 10 minutes, then brush/dab with marinade.
- Bake for a further 10 minutes, then do a final baste with marinade and spray with oil.
- Increase heat to 220c and bake for a further 10mins (or until cooked) until you get some nice charred spots.
