Ingredients

• 2 - spring chicken about 500 gm each
• 1 cup - yoghurt
• 1 tsp - salt
• 1 tsp - crushed garlic
• 1 tsp - finely grated fresh ginger
• 1 tsp - white pepper
• 1 tsp - chilli powder
• 1 tsp - garam masala
• 1 tsp - ground fenugreek
• Red food colour
• 2 tbsp - ghee

How to Make Easy Tandoori Chicken with Curd

• Poke the flesh of the chicken with a fork to make easy marination.
• To make marinade:
• Mix yogurt with all the other ingredients, except ground fenugreek and ghee.
• Rub marinade all over, cover and refrigerate overnight.
• If cooking on a barbeque, make sure fire has had time to burn down to glowing coals and cut chicken in halves lengthways.
• Place chicken on a rack about the coals and allow to cook until tender, turning the pieces so they cook on both sides.
• If cooking in an oven, use a hot oven pre-heated to 200 degree C.
• Melt 2 tbsp ghee in a roasting pan, put the two chickens in the pan, side by side, breasts downwards.
• Spoon melted ghee over them and roast in oven for 20 mins.
• Turn chickens on one side and roast for another 15 mins. Then turn them on the other side, baste again and roast for a further 15 mins.
• For the final 10-15 mins of browning, turn the chicken breast upwards and baste every 5 mins.
• If oven has a rotisserie, cook the chicken on this.
• It will still be necessary to baste the chicken as the skin has been removed.