Tandoori Chicken has fast become one of our favourite meals at home. The trick to tasty tandoori is ensuring that the chicken pieces have spent a couple of days sitting pretty in the marinade (in the freezer of course!).
The ingredients are approximate and you will need to vary this according to your own taste buds.
Tandoori paste for 1 whole chicken
Cut chicken into 4 pieces and stab it in the meaty places (to allow for the marinate to seep through)
Combine generous amount of plain yogurt (a whole tub is good)
Salt
About 1 1/2 tablespoons of more of Kashmiri Chili powder (or any other Chili Powder)
1 tablespoon of ground cumin
1 tablespoon of ground coriander
Some sprinkled coarsely ground black pepper
Marinate all the chicken pieces with the ingredients above and freeze. Thaw the chicken at room temperature for about 1 hour before roasting the chicken pieces in the oven at 180 degrees for about 45 minutes to an hour.
Serve with some dhall and naan on the side.
Enjoy!
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