Tandoori chicken is named after the oven, a tandoor, in which the meat is cooked. It is a cylindrical oven made of clay – funnily enough I don’t have one of those in my kitchen! It can also be cooked on a barbecue although this would be much harder to do with a whole chicken as it’s difficult to ensure it is cooked through. Also, it was a chilly afternoon in the middle of March, I wasn’t quite feeling brave enough to get the charcoal out…
So I have named this Tandoori-style chicken as I cooked this in our electric oven. Again, a nice simple and quick method to enable you to cook this as a midweek roast if you wish. Preheat the oven to 200oC fan. I mixed together the following ingredients in a bowl:
• Chopped ginger and garlic (about a tbsp. of each)
• 1 tbsp ground coriander
• 1 tbsp garam masala
• ½ tsp turmeric
• Salt, to taste
• 1 chopped dried chilli
• 1 tbsp lemon juice
• 3 tbsp veg oil
I then just smeared this mixture all over the chicken:
I then roasted this for 1hr10mins, taking it out to baste halfway through. After which time the chicken was cooked so I let it rest for ten minutes or so before carving.
Again I served this with rice and lentil dhal and a dollop of yoghurt. I also like some chilli pickle with this as it’s a great way for me to have some heat with my dinner without it being too much chilli for my son’s taste buds!