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Tandoori chicken, probably the most
publicized in all Indian poultry cooking, derives it's name from the
tandoor or clay oven where it is cooked. In the shape of a large vessel
in most cases buried in earth, the tandoor is heated up by white-hot
coals inside. The chicken is threaded on the lengthy skewer, which can
be lowered inside the oven, leaving the chicken to cook over the hot
coals. Try out this type grilled in a gas powered or electric oven. It
may not possess quite a similar taste as when prepared over coals,
nevertheless is simply too delicious to miss. Ingredients :
1 kg small chicken
1/2 teaspoon saffron strands
1
tablespoon boiling water
4
cloves garlic, peeled
1
tablespoon fresh ginger, chopped finely
1
tablespoon lemon juice
1/2 teaspoon chili powder
1
teaspoon paprika
1
1/2 teaspoons garam masala
2
teaspoons salt
2
tablespoons ghee
Method :
Remove the skin from the chickens and make
slits in the thighs, drumsticks and breast to allow the spices to
penetrate. Fill a bowl with boiling water and soak the saffron for about
15 minutes. Blend with a food processor with the garlic, ginger and
lemon juice until smooth. Mix the blended ingredients with all the other
ingredients except ghee. Dry the chickens inside and out with paper
towels. Rub the spice
mixture all over the chicken, especially in the slits of the cuts. Cover and
leave to marinate for at least 2 hours or preferably refrigerate
overnight. Preheat oven
to 200oC (400oF).
Put ghee in a
roasting pan and heat in the oven for a minute to melt the ghee. Spread the
ghee over the base of the pan. Put chickens
in the roasting pan, side by side but not touching, with the breast
downwards. Spoon the
melted ghee over the birds. Roast in the
hot oven for 20 minutes. Baste with
ghee, turn the birds on one side and roast for 15 minutes. Then turn on
the other side, baste again and continue roasting for a further 15
minutes. Turn birds
breast upwards, baste well with ghee and pan juices and cook for a
further 10-15 minutes, basting every 5 minutes. Serve spiced tandoori
chicken hot
with naan bread and an onion salad.
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