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Indian food and 'takeaways' are very popular in UK. The chicken is marinated in yogurt and seasoned with tandoori masala. It is moderately hot, but the heat is toned down to a mild taste level in most Western nations. Cayenne pepper, red chili powder, or other spices give it a red hue. It is traditionally cooked at high temperatures in a clay oven (tandoor), but can also be prepared on a traditional grill or oven. The fame of Tandoori Chicken led to many derivatives like Chicken Tikka Masala and Butter Chicken, commonly found in menus in Indian restaurants all over the world. This dish is popular in most of India, Pakistan and Bangladesh it is eaten as a starter, main course with nan bread or basmati rice .
Ingredients
1 (2 to 3 pound) chicken, skinned and quartered
2 tablespoons lemon juice
1 teaspoon salt
4 teaspoons ground allspice
2 tablespoons plain yogurt
2 tablespoons lemon juice
2 tablespoons vegetable oil
1 tablespoon distilled white vinegar
How To Cook
Make cuts in the chicken flesh, almost to the bone. Pour 2 tablespoons of the lemon juice over the chicken and rub in the salt. Combine the tandoori spice mix (as it shows above), yogurt, 2 tablespoons lemon juice, oil and the vinegar. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 13x9 inch pan, cover with foil and refrigerate overnight, turning occasionally.
Preheat oven to 350 degrees F (175 degrees C).
Bake covered chicken at 350 degrees F (175 degrees C) for 1 hour. Remove foil the last 15 minutes of baking.
Time to serve the Tandoori Chicken with either tandoori bread or basmati rice with a spinach salad with tomato wedges, hard boiled eggs, cucumber slices, feta cheese and black olives. Beverage or red wine a perfect match with the food.
