Ingredients
For the Tandoori Chicken
- 1 Full Chicken without Skin
- 1 Tbsp Butter or Ghee for basting
For the first marinade
- 1 Tsp Ginger Garlic Paste Buy Online
- 1/2 Tsp Salt
- 1/2 Tsp Kashmiri Red Chilli Powder
- 1/2 Lime (Juiced)
For the second marinade
- 1 Tbsp Mustard Oil
- 1/2 Tsp Kashmiri Red Chilli Powder Buy Online
- 2 Tsp Tandoori Masala Buy Online
- 1 Tsp Kasuri Methi/Dried Fenugreek Leaves Buy Online
- 1/2 Tsp Salt
- 1/2 Lime (Juiced)
- 200 grams Yogurt (Dahi)
For the chutney
- 50 grams Coriander
- 50 grams Mint
- 1 Green Chilli
- 10 grams Ginger
- 15 grams garlic
- 1/2 Tsp Salt
- 1/4 Tsp Cumin Powder
- 1/2 Tsp Chaat Masala
- 1/2 Lime (Juiced)
- 2 Tbsp Water
- 100 grams Yogurt
Servings: servings
Units:
Instructions
- Start by prepping the chicken. Remove the wing tips, neck and giblets etc if any. Then you want to score the skin by cutting gashes into the flesh. This is to allow the marinade to penetrate the meat. Shallow ones in the breast meat and deeper ones right till the bone on the leg and thigh.
- Mix all the ingredients for the first marinade in a blow and then add in the chicken and massage the marinade all over the flesh. Once the chicken is fully covered in the marinade then pop the bowl in the fridge after covering for about 30-60 minutes.
- To made the second marinade start by mixing the mustard oil and kashmiri chilli powder together to bring out the colour. Then add in the rest of the ingredients and mix well.
- Once the chicken has sat for 30-60min in the first marinade remove it and add the second marinade. Once again massage the chicken well with the marinade making sure it gets into all the cracks and crevices.
- Now pop it in the fridge to marinade for 4 hours at least. Overnight is better.
- To make the chutney put everything except the yogurt in a blender and blend till you get a nice dark green chutney. Remove from the blender and mix with the yogurt. Store in the fridge.
- To cook the chicken preheat the oven to the highest temp for at least 30 min.
- Remove the chicken from the fridge and let it come to room temp. While this is happening place a steel bowl or oven proof ramekin in the bowl with the chicken. Heat a coal on the stove and once flaming hot add to the ramekin and drop a few drops of oil or ghee on the coal. Once the coal starts smoking cover with a lid and let the chicken smoke.
- When cooking the chicken for best results use a meat thermometer.
- Once the oven is preheated add the chicken on to a baking tray lined with foil. You can place it on a wire rack to avoid it sticking to the foil or the tray. And now bake till the internal temp is 73C or 165F for the thickest part of the breast.
- Once removed from the oven baste with the butter.
- Enjoy the chicken after resting it for 10 min. Serve with the chutney.