Tandoori Chicken Recipe

Preparation Time: 15 minutes, plus 12 hours marinating
Cooking Time: 1 hour

Ingredients (serves 4-6):

  • 2 (each about 1kg, 2 lb) small chicken
  • 3 tablespoons tandoori curry paste
  • 200 g (7 oz) natural yoghurt
  • 2 tablespoons lemon juice
  • 2 tablespoons melted butter
  • 1/2 cup (125 ml, 4 fl oz) water
  • lettuce for garnish
  • 1 onion, cut into rings for garnish
  • 1 tomato, cut into wedges for garnish

Cooking Directions:
  1. Rinse chickens and pat dry. Make deep gashes in the thighs, drumsticks and breast with a sharp knife. Mix the tandoori curry paste, yoghurt, lemon juice and melted butter together.
  2. In a large non-metallic dish, plate chickens. Spread curry mixture all over the chickens, rubbing well into the gashes. Cover and refrigerate for 12 hours or more
  3. Preheat oven to 190 Celsius (370 Fahrenheit, gas mark 5). Place chickens on a roasting rack in a baking dish, spoon over any of the remaining marinade. Add water to the base of the dish to prevent charring of pan juices.
  4. Place chicken in the oven and cook for 1 hour. Baste the pan juices during cooking. Stand covered foil 10 minutes before serving. Cut chickens into serving portion and place on platter lined with lettuce leaves. Garnish with onion rings and tomato.
 Nutritional Value Per Serve:

Fat 11.6 g
Carbohydrate 0.7 g
Protein 16.5 g

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