Ingredients

• 2 - spring chicken, 500 g each
• 1/2 cup - yoghurt
• 1.5 tsp - salt
• 1.5 tsp - crushed garlic
• 1.5 tsp - finely grated ginger
• 1/2 tsp - white pepper
• 1/2 tsp - chilli powder
• 1 tsp - garam masala
• 1/2 tsp - ground fenugreek (optional)
• Red food colour (optional)
• 2 tbsp - ghee

How to Make Tandoori Chicken

• With a sharp knife cut through the skin of the chicken, down the centre, front and back. Skin the chicken and then make slits in the flesh to allow spices to penetrate.
• To make marinade:
• Combine yoghurt with all the other ingredients, except ground fenugreek and ghee.
• Rub marinade all over and inside the chicken and leave for 2-4 hours or cover and refrigerate overnight.
• Pre-heat the oven to 200 C.
• Melt 2 tbsp ghee in a microwave-safe pan and put the two chickens in the pan, breasts downwards.
• Spoon melted ghee over them and roast for 20 mins.
• Turn chickens on one side and roast for 15 mins and then turn them on the other side, baste and roast for another 15 mins.
• For the final 10-15 mins of browning, turn the chicken breast upwards and baste every 5 mins.