Indian Tandoori has become all time time favourite in the UK but you don't need an authentic tandoor oven to make them at home. The trick is to ensure a final crisp coat to the chicken by basting the pieces with clarified butter (ghee) and then grilling them under a fierce heat.
3 lb chicken pieces
juice of 2 lemons
1 tbsp paprika
¼ tsp ground cayenne pepper
1 tsp salt
Deeply score the chicken pieces with the point of a sharp knife. Mix together the lemon juice, paprika, cayenne and salt and rub it into the chicken pieces. Leave at room temperature for 1 hour.
1 small onion
4 spring onions
2 inch piece fresh ginger root
6 cloves garlic
1 Jalapeño chilli
1 ½ cups plain yoghurt
4 tbsp clarified butter
1 tbsp spice mix
1 tsp ground cumin
1 tsp salt
A few drops of red and yellow food colouring.
Place the onion, spring onions, ginger, garlic and chilli pepper into a food processor and paste. Add the yoghurt, clarified butter, spice mix and salt, and mix. Gradually add the food colouring until the mixture is a bright orangey yellow. Don't worry if the colour looks garish as it will tone down under the grill.
Rub the mixture into the chicken pieces. Leave for 2 hours. Remove the chicken from the marinade and let it dry.
Preheat the barbeque and place the chicken pieces on a raised rack. Sear the chicken on all sides and then raise the rack further away from the charcoal to a cooler position. Baste with marinade and cook for 5 mins. Keep basting the chicken pieces every time the marinade dries for about 40 mins. Lower the rack closer to the charcoal and baste the chicken with clarified butter and sear. Serve with red onion rings and slices of lime.
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