Easy Tandoori Chicken with Curd

Recipe by
Total Time:
13.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: BBQ Recipe
Difficulty: Medium

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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.

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