TANDOORI CHICKEN
Tandoori hoender op pad oond toe… later word dit deel van vanaand se Botter Hoender, bedien met komynsaad naan. My kombuis ruik soos Indiër basaar 😁
This recipe is traditionally cooked in a tandoor oven – a simple, conical clay oven that is heated by glowing charcoals or wood in its base. For the best flavour, allow the chicken to marinate for a day before cooking.
Serves 4
1 chicken weighing 1,5 kg, skin removed
½ lemon
1 tsp salt
30 g ghee (clarified butter) melted
fresh coriander sprigs to garnish
Lemon wedges to serve
Tandoori paste:
½ tbsp garlic paste
½ tbsp ginger paste
1 tbsp ground paprika
1 tsp ground cinnamon
1 tsp ground cumin
½ tsp ground coriander
¼ tsp chilli powder, ideally Kashmiri chilli powder
pinch of ground gloves
¼ tsp red food colouring (optional)
A few drops of yellow food colouring (optional)
200 g natural yogurt
Prep: 5-10 minutes, plus marinating time
Cook: 55 min to an hour, plus standing time
To make the tandoori paste, combine the ginger and garlic pastes, dry spices and food colouring in a bowl (glass) and stir in the yogurt. You can use the paste now or store it in air tight container in the fridge for up to 3 days.
Use a small knife to make slashes all over the chicken. Rub the half lemon over the chicken then rub the salt into the slashes. Put the chicken into a deep bowl, add the tandoori paste and use your hands to rub it all over the chicken (this is where thin surgical gloves comes in handy). Cover the bowl with cling film and chill for at least 4 hours but ideally up to 24 hours.
Just before you are ready to cook, preheat the oven to 200°C. Put the chicken on a rack in a roasting tin, breast side up, and drizzle over the melted ghee. Roast in oven for 45 minutes then quickly remove the chicken and the roasting tin from the oven and turn the temperature to its highest setting.
Very carefully pour out any fat from the bottom of the roasting tin. Return the chicken to the oven to roast for a further 10-15 minutes until the chicken is tender and the juices run clear when a skewer is inserted in the thickest part of the meat and the paste is lightly charred.
Leave to stand for 10 minutes then cut into pieces. Garnish and serve with coriander sprigs and lemon slices or use for you Butter Chicken.
Recipe posted by Elsabie Templeton
Photo: Elsabie Templeton
NAAN MET KOMYNSAAD BROODJIE:
https://www.foodloversrecipes.com/2017/05/naan-met-komynsaad-broodjie/
