This week, Chef Amanda Gicharu-Kemoli tells you how you can make this popular roasted chicken dish prepared with creamy yogurt and fragrant spices. The name comes from a type of cylindrical clay oven called a tandoor, in which the dish is traditionally prepared. The depths of flavour are best enjoyed when the chicken is marinated overnight.
- 4 cloves of garlic
- 1-2 fresh red chillies
- Sea salt
- 1/2 teaspoon black pepper, freshly ground
- 1 large thumb-sized piece of ginger
- Juice from 1/2 a lemon
- 200g low-fat natural yoghurt
- 1 teaspoon ground cinnamon
- 1 heaped teaspoon paprika
- 5 kg or 12 chicken thighs and drumsticks,
- Groundnut or Vegetable Oil
- 1/2 a bunch of fresh coriander
-Peel the garlic and deseed the chillies, then roughly chop and place in a pestle and mortar. Add a pinch of salt and crush to a rough paste, then transfer to a large bowl. Peel and finely grate the ginger and add to the bowl along with the lemon juice, yoghurt, black pepper, cinnamon, cumin, coriander and paprika. Mix well to combine.
-Add the chicken and stir to coat, then cover with cling film and place in the fridge to marinate for about 12 hours.
-Once you’re ready to cook, remove the chicken from the fridge and allow to warm up to room temperature.
-Preheat the oven to 200°C. Divide the chicken between two large pieces of tin foil, drizzle with oil (preferably groundnut), then wrap up and place each parcel into a large roasting tray and place in the hot oven for 30 minutes.
-Remove the foil and place the chicken directly on the trays, then return to the oven for a further 30 minutes, or until golden brown and cooked through.
-Garnish with fresh coriander and serve with steamed rice and raita.
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