About this recipe:This is an authentic recipe for tandoori chicken. Serve with long grain basmati rice, cucumber salad, veggies, roasted sweetcorn and finish off the meal with Kulfi (Indian ice cream).
900g chicken, cut into pieces
1 teaspoon salt
1 lemon, juiced
300g natural yoghurt
1/2 onion, finely chopped
1 clove garlic, minced
1 teaspoon grated fresh root ginger
2 teaspoons garam masala
1 teaspoon cayenne pepper
1 teaspoon yellow food colouring
1 teaspoon red food colouring
2 teaspoons finely chopped coriander
1 lemon, cut into wedges
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Method Prep:25min › Cook:20min › Ready in:45min
Remove skin from chicken pieces, and cut slits into them lengthways. Place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
In a medium bowl, combine yoghurt, onion, garlic, ginger, garam masala and cayenne pepper. Mix until smooth. Stir in yellow and red food colouring. Spread yoghurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
Preheat an outdoor BBQ for medium high heat, and lightly oil grate.
Cook chicken on barbecue until no longer pink and juices run clear. Garnish with coriander and lemon wedges.
I made this for my hubby & our friend's last night & it was DELICIOUS!Very authentic...which was great as i'm always trying to make things as close i can get to restaurant quality,which i've certainly found that this is!I strongly recommend this to everyone! - 05 May 2010
I made this today for my family and friends....it is absolutely delicious and everyone loved it. Even left over cold everyone kept going back for more. This will be a firm favourite from now on. - 18 Aug 2013