Food Safari's Tandoori Chicken |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I seen this on TV, it was an SBS show called Food Safari which is hosted by Maeve O'Meara. The recipe was made by Nighat Hassan a Pakistani chef and she used an outdoors Pakistani oven but I made it on a regular oven. Nighat made it look so simple and it is, I marinated mine for two days and the flavours really enhanced, we served it with steam rice, a large dollop of yoghurt with a sprinkle of cumin powder, tomatoes and lettuce salad with a mint leaf to garnish, but the chef suggested a Pakistani Mint Sauce. We found eating the chicken with the yoghurt enhanced the flavours more. Please note: Marinating time is not included. Enjoy Ingredients:
1 kg chicken thigh |
200 g natural yoghurt |
1 tablespoon fresh ginger, grated finely |
1 tablespoon garlic, grated finely |
1 tablespoon tandoori paste |
1/2 teaspoon tandoori color powder (food colouring, if available) |
2 teaspoons cumin seeds, ground |
2 teaspoons ground coriander |
1 teaspoon garam masala |
1 1/2 teaspoons salt |
1/2 teaspoon chili powder |
1/2 teaspoon turmeric powder |
Directions:
1. In a large bowl, add yoghurt, ginger, garlic, tandoori paste, food colour, cumin, coriander, garam masala, salt, chilli and turmeric bowl and mix well.
2. Once completely mixed, rub mixture into chicken covering all the chicken.
3. Seal chicken in the bowl with cling wrap or zip lock bag and marinate in the fridge for at least 2 hours or up to two days.
4. Pre-heat the oven to it's highest setting and bake chicken for 20 minutes.
5. After 20 minutes reduce the oven heat to 120oC/248oF and cook until tender.
6. Serve with steam rice, salad and plain yoghurt.
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