Marinated with yogurt and spices, this tandoori chicken recipe is a winner. We think the fenugreek and sumac gives it that magic touch, Now the recipe calls for Mango powder which is currently not available in France ( we are still searching the Asian supermarkets) but we found Sumac a good substitute
Tip: to make your own Kashmiri chilli oil, simply infuse two broken Kashmiri chilies in a bottle with 250 ml olive oil or rapeseed oil for two weeks. For a faster infusion, heat the oil, add the chilies and gently warm for 15 minutes, then infuse for a further 15 minutes
INGREDIENTS
1.4 kg whole chicken, or 4 chicken legs
2 garlic cloves, finely chopped
1 tablespoon grated ginger
1 green chilli, finely chopped
2 tablespoons freshly squeezed lime juice
1 tablespoon mustard or rapeseed oil
2 tablespoons Greek yoghurt
2 tablespoons finely chopped coriander
1 tablespoon smoked paprika
1⁄2. tablespoon mango powder, (available in specialist Indian shops. If you can’t find it, use sumac or lime zest instead)
1⁄2 tablespoon garam masala
1⁄2 tablespoon dried fenugreek leaves
1 tablespoon ground coriander
1⁄2 tablespoon ground cumin
3 tablespoons Kashmiri chilli oil see tip
METHOD
Using a large, sharp knife, cut down through the breastbone of the chicken, prise the bird open and cut down through the backbone so that the chicken is in two halves – each with a breast, leg and wing. Alternatively, you can use chicken legs.
Pull the skin off the chicken and, using a knife again, score the fatter parts of the legs and breast as this will help them cook faster and absorb all the flavours from the marinade.
In a bowl, mix together the garlic, ginger and chilli with the lime juice and oil. Use your hands to rub this all over the chicken, then set aside for 10 minutes.
In a separate bowl, mix together all the remaining ingredients to form a paste, then rub this all over the chicken, too. Cover and marinate in the refrigerate overnight.
Preheat your oven to 220C. Then arrange the chicken on a grill pan and cook in the oven for around 40 minutes or until nicely charred all over and cooked through. You can test by piercing the fattest part of the chicken to see if the juices run clear – if not, cook a little longer. Rest for 20 minutes before serving.
Serve with BHURANI RAITA and a salad.
Original Recipe Gunpowder: Explosive Flavours from Modern India by Harneet Baweja, Devina Seth and Nirmal Save Kyle Books
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