TANDOORI CHICKEN COOKING RECIPES

Steps:

• Cut deep incisions into the chicken flesh with a small, sharp knife. Place the chicken into a bowl and sprinkle over the salt and the juice of two lemons, massaging into the chicken until well coated.
• Whisk the yoghurt and tandoori spice mix in a bowl until well combined. Pour the marinade onto the chicken and massage into the flesh. Cover with clingfilm and chill in the fridge overnight.
• Preheat the grill to high.
• Lift the drumsticks from the tandoori mixture and gently shake off any excess. Place a wire rack over a roasting tin and lay the drumsticks upon it. Grill for 20 minutes, turning regularly, or until richly burnished and the chicken is cooked through. Add more lemon juice to taste.
• For the dip, place all of the ingredients into a food processor and blend until smooth. Serve alongside the chicken drumsticks.

Steps:

• Make incisions with a sharp knife on the chicken breast, legs and thighs.
• Apply a mixture one teaspoon Kashmiri red chilli powder, one tablespoon lemon juice and salt over the chicken and set aside for half an hour.
• For the marinade, tie up yogurt in a piece of muslin and hang over a bowl for fifteen to twenty minutes.
• Remove the thick yogurt into a bowl. Add the remaining Kashmiri red chilli powder, salt, ginger paste, garlic paste, remaining lemon juice, garam masala powder and two tablespoons olive oil.
• Rub this mixture over the chicken and marinate for three to four hours in a refrigerator.
• Thread the chicken onto a skewer and cook in a moderately hot tandoor (clay oven) or in a preheated oven at 200°C/400°F/Gas Mark 6 for ten to twelve minutes, or until almost done.
• Baste chicken with a little oil and cook for another four minutes. Remove and set aside.