Tandoori Chicken

To get a nice tender tasteful dish it is much better to use a small chicken no more than 1.2 kg, if you buy portions make sure these are from small chickens. This recipe is for a starter, but can be used as a main course just double all the ingredients including the marinade

Keith Vigon @cook_4574654

United Kingdom

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Ingredients

25 mins

4 servings

1whole chicken or 4 portions
2 cupstandoori marinade

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Steps

25 mins

1

If using a whole chicken quarter it and remove the skin then make deep slits into the meat right down to the bone, for slits into each leg portion and to into each breast portion. Wash and drain well or wipe off the excess moisture with some kitchen paper
2

Put the chicken into a bowl containing the marinade and mix thoroughly making sure the marinade goes into the slits
3

Cover and refrigerate for at least 6 hours but preferably overnight. The chicken can be kept in the marinade for up to 3 days without spoiling
4

Preheat the oven to its maximum temperature
5

Shake off excess marinade from the chicken portions and place on a rack in a shallow baking tray to catch the drips, you can line the baking tray with foil to make cleaning easier.
6

Date near the top of the oven for about 20 minutes. Test with a fork to make sure chicken is cooked when the flash will come away from the bone easily
7

Serve immediately, sizzling if preferred, then serve with a green salad, lemon wedges and a yoghurt mint sauce (see recipe following this one)