How to Make Easy Tandoori Chicken
Ingredients
4 large chicken legs with thigh attached
FOR THE FIRST MARINADE
Juice of two lemons or limes
1 tbsp salt
1 tsp red food colouring (optional)
2 - 3 green finger chillies, finely chopped
1 bunch of coriander (cilantro) leaves, finely chopped
2 tbsp garlic and ginger paste
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon freshly ground black pepper
210g (1 cup) Greek yoghurt
TO FINSIH
3 tbsp melted ghee for basting
Instructions
Remove the skin from the chicken thighs.
Using a sharp knife, make three slits in each thigh. This is done so that the marinade gets right into the flesh.
Squeeze the juice of one lime all over the chicken thighs and sprinkle with the salt and let sit while you make the marinade. You can also add about a tsp of red food colouring powder at this time but that is optional.
Place all the first marinade ingredients, including the juice of the remaining lime in a food processor or pestle and mortar and grind to a fine paste. Cover the chicken pieces with the marinade and rub it with your hands deep into the flesh of the chicken. Let the chicken soak up this marinade for 20 minutes.
Rub int the yoghurt and allow to marinate for 30 minutes or up to 48 hours - the longer the better.
When ready to cook, build a charcoal in your barbecue. The flavour of the burning charcoal together with the marinated chicken is phenomenal! You can however, place the chicken in an oven set to 200°C/400°F until cooked through, turning once. This will take between 25 and 40 minutes.
You are ready to grill when you find it unbearably hot to hold your hand at cooking height for longer than 2 seconds.
Cook the tandoori chicken turning occasionally until the chicken is cooked through and the edges are blackened. When the chicken is almost cooked and charred in places, baste it several times with the melted ghee.
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