Tandoori chicken is an Indian recipe, in which the meat is flavoured with yoghurt and spices, and then roasted. The word "tikka" refers to the cut of meat, in this case sliced chicken fillets.
- 1 kg chicken fillets, cut into pieces
- ¼ cup natural yogurt
- 2½ tsp fresh ginger, minced
- 2½ tsp fresh garlic, crushed
- 50 ml vegetable oil
- 2½ tsp salt
- 1½ tsp ground cumin
- 3 tsp garam masala (Indian spice mix)
- ½ tsp hot chilli powder (optional)
- 1 tbsp lemon juice
- 2-3 pinches of tandoori colour or turmeric powder, or 5 tsp sweet paprika powder (for colour)
- 1½ tsp chat masala (tangy spice mix)
- 3 tsp lemon juice
- onion rings, fresh chopped coriander, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time 8 hours
To make the marinade, blend the yogurt with a whisk then add all the other ingredients. Mix well. Add the chicken fillets and ensure that they get well covered with the marinade. Cover the bowl and refrigerate for at least 8 hours or overnight.
Preheat a oven to 180°C (fan forced to 160°C). Place a couple of smouldering charcoal pieces on a metal plate at the bottom of the oven (to give smoky flavour). Place the chicken fillets on a rack with drip tray underneath and slide onto the middle shelf of the oven.
Cook for 15 minutes, then brown under top heat for 5 minutes on either side. Place chicken tikkas in a bowl and sprinkle with chat masala and lemon juice. Serve on a warm plate, garnished with onion rings and fresh coriander.