Ingridients:
3lb chicken
3 tablespoons lemon or lime juice
1 teaspoon salt
3 tablespoons lemon or lime juice
1 teaspoon salt
6fl oz natural yoghurt
2 tablespoons mustard oil
6 cloves garlic
1 teaspoon of salt
2 tablespoons mustard oil
6 cloves garlic
1 teaspoon of salt
MARINADE SPICES
1 1/2 teaspoons of paprika
1 1/2 teaspoons of ground coriander
1 1/2 teaspoons of ground cumin
1 teaspoon of ground ginger
1/4 teaspoon of orange colouring powder
1 1/2 teaspoons of ground coriander
1 1/2 teaspoons of ground cumin
1 teaspoon of ground ginger
1/4 teaspoon of orange colouring powder
Directions:
1 Skin the chicken, then quarter it and slash the flesh with short gashes. Rub in the lime or lemon juice and the salt. Leave for half an hour or so.2 Meanwhile mix all the marinade ingredients, including the spices, either in a blender or by hand. Rub it thoroughly into the chicken, and leave to stand in a bowl overnight in the fridge.
3 The next day place chickens onto the skewers and shake off any excess marinade. Place into the tandoor about 4 inches above the hot coals. Check on the chickens once or twice during cooking basting with more marinade as required.
4 Serve on a bed of lettuce and onion rings with a wedge of lemon, naan bread and chutney.
No comments:
Post a Comment