Tandoori chicken
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Tandoori chicken has become a symbol of Indian cuisine around the world. Fortunately, you don’t need a tandoori oven – you can cook it in a hot home oven.
Ingredients for four
1 whole chicken or four chicken strips 2 tablespoons yoghurt fresh coriander 2 limes
Tandoori spice mix
1 pk of ginger, peeled 5 cloves of garlic, peeled 4 fresh red chillies 2 tsp salt 2 tsp sugar 1 lime juice red food colouring (butter can be omitted)
Tip: The spice mix or ”masala” needed for tandoori chicken can be bought ready-made in myös shop. If you make your own, make a good batch at a time and give it as a gift.
Blend the tandoori seasoning into a smooth paste. Mix 2 tablespoons of the prepared spice mix with 2 tablespoons of yoghurt.
Make deep incisions in the surface of the chicken with a sharp knife and rub the seasoning mixture gently deep into the meat and under the skin of the bird.
Marinate the chicken for an hour or so in the fridge. It doesn’t matter if it’s ready for the next baking.
Put the oven on high.
Place the chicken in the baking tray, skin side up. Place the casserole in the oven, on the middle shelf and drop the lämpöä.
Bake the tandoori chicken for just under an hour at 180C. The chips will come out quicker, in about half an hour and the oven can be hotter; 210C degrees. The surface should get a good väri and the skin crispy.
During cooking, baste with the broth that forms the pan. Test for doneness at the end by making a hole in the thick part of the meat. If the broth that comes out is clear, the bird is cooked.
Serve the tandoori chicken with coriander and lime.
The bird is cooked.
