Cooking Time: 40 minutes

Serves: 4 people

In India, tandoori chicken is cooked in a tandoori clay oven,. Alternatively it can be cooked under a preheated oven.

Whole chicken cut into pieces or you can use just drumsticks

• 1 cup yogurt
• 2 tsp thinly chopped fresh
• Ginger
• 2 tsp crushed fresh garlic
• 1 tsp chili powder
• 2 tsp ground cumin
• 2 tsp coriander powder
• Salt to taste
• 1 tbsp tamarind paste
• 1 cup water
• ½ cup vegetable oil
• Lettuce leaves

To garnish:     Onion rings, tomatoes, lemon wedges

Method

1. Using a sharp knife, make 2-3 slashes in each piece of chicken.
2. Place the yogurt in a large bowl. Add the ginger, garlic, chili powder, cumin, coriander powder, salt and red food coloring and blend together until well mixed.
3. Add the chicken to the yogurt – spice mixture and mix to coat well.
4. Cover and let the chicken marinate in refrigerator for a minimum of 3 hours.
5. Mix the tamarind paste with the water in a separate bowl and fold into the mixture.
6. Toss the chicken pieces in the mixture again, cover and let marinate for additional 3 hours.
7. Preheat the broiler to the medium temperature.
8. Transfer the chicken pieces to a heatproof dish and brush with vegetable oil
9. Cook under the preheated broiler for 30-35 minutes, turning the pieces occasionally and basting with any remaining oil, until the meat is tender and cooked through.
10. Arrange the chicken on a bed of lettuce and then garnish with onion rings, sliced tomatoes and lemon wedges.
11. Serve with naan bread.

Ravi’s Tip:

After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid crying