Tandoori Chicken

Method

1. 1

   About Tandoori Chicken: Tandoori chicken is marinated chicken roasted in a very high heat clay oven called a tandoor. At home we replicate this using an oven grill or barbecue at maximum temperature. The double marination and high heat are the secrets to authentic results.

2. 2

   First marinade: Take 1 whole chicken cut into 8 pieces, or use leg and thigh pieces for juicier results. Make deep slashes through to the bone on each piece — this allows the marinade to penetrate deep into the meat and ensures even cooking. Rub the chicken with 1 tbsp lemon juice, 1 tsp salt and half tsp red chilli powder. Leave for 30 minutes.

3. 3

   Make the second marinade: In a bowl mix 1 cup thick hung yogurt (strain regular yogurt in a cloth for 1 hour to remove excess water), 2 tbsp ginger garlic paste, 1.5 tsp kashmiri red chilli powder (mild but gives deep red colour), 1 tsp cumin powder, 1 tsp coriander powder, half tsp garam masala, 1 tsp dried fenugreek leaves (kasuri methi) crushed, 2 tbsp mustard oil (gives the authentic tandoori flavour) or regular oil, a pinch of orange food colour (optional) and salt.

4. 4

   Second marination: Coat the chicken pieces thoroughly with the yogurt marinade, pushing it into all the cuts and under the skin. Cover and refrigerate for minimum 6 hours or overnight. The longer the marination the more flavourful and tender the chicken.

5. 5

   Bring to room temperature: Take the marinated chicken out of the refrigerator 30 minutes before cooking. Cold chicken going into hot oven cooks unevenly.

6. 6

   Preheat oven: Set oven to the highest temperature possible — 240-250°C. Place a wire rack over a foil-lined baking tray to collect drippings. The rack allows air circulation for even cooking.

7. 7

   First cook: Place chicken pieces on the rack. Cook at maximum temperature for 15 minutes. The yogurt marinade will dry out and start to char at the edges — this charring is important.

8. 8

   Baste and continue: Remove from oven and baste with a mixture of melted butter and lemon juice. Return to oven and cook for another 10-12 minutes until the chicken is cooked through and has dark charred spots. The internal temperature should reach 74°C.

9. 9

   Optional smoke effect: For authentic tandoor smokiness heat a small piece of coal until red hot. Place in a small steel bowl in the centre of the chicken tray. Pour a few drops of ghee on the coal — it will smoke immediately. Cover with foil for 2 minutes to trap the smoke. This gives a genuine clay oven flavour.

10. 10

    Serve: Remove chicken from oven, squeeze lemon juice all over and sprinkle chaat masala. Serve on a platter with onion rings, lemon wedges, green chutney and naan or roti.