Chicken Tandoori is a famous Indian dish, consisting of chicken marinated in a yogurt-spice mixture.
It is known to be spicy, but this can be moderated according to taste. Originally, the bright red hue would come from the red chili spice, but this is rare outside India, as it takes getting used to and most people are not capable of withstanding such a great force of spicy heat. The hue is now commonly reproduced using food coloring. To yield maximum flavor, it is recommended to leave the skin of the chicken on, and to cook the tandoori over coals, barbecue style.
Adapted from the Senses 2 cookbook.
I however opted this time to use lean chicken breasts and baked them in the oven.
1 chicken, cut into quarters
1/3 cup lemon juice
1 cup yogurt
6 garlic cloves, crushed
1 Tbsp grated fresh ginger
1 tsp salt
1 tsp chili
1 tsp turmeric
1 tsp coriander
1 tsp garam masala
1 tsp cumin
1 tsp fenugreek
1 1/2 tsp tandoori masala
2 Tbsp oil
1/2 tsp red flood coloring
In a bowl, combine all the ingredients except for the chicken.
Mix well until free of lumps.
Add the chicken and cover it with the marination.
Cover and leave in the refrigerator over night.
Next day, heat the oven to 400°F.
Lay the chicken pieces on a rimmed baking dish.
Bake for 20 to 30 minutes, until cooked through but still tender.
Serve with a salad and some flat bread.