Chicken Tandoori

Recipe for genuine Indian Tandoori chicken –  mouth-watering and spicy

The traditional Indian Tandoor oven is a brick-fired clay oven, which is heated with charcoal. Traditionally, the meat is marinated very long in yoghurt. Due to the high heat of the oven, the meat cooks fast, remains juicy and gets the typical, slightly earthy flavour.
Traditionally, red food color is used for the Tandoori chicken, which of course you can omit.

Ingredients for 4 persons

1 kg fresh chicken legs and breasts
10 tblsp vinegar
3 cloves of garlic
1 piece of fresh ginger (4 cm)
500 g of yogurt
2 tsp paprika powder
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
½ tsp chili powder
½ tsp black pepper, freshly ground
½ tsp nutmeg, freshly grated
salt
1 red food color (at will)

Preparation

Remove skin from chicken pieces and cut the chicken breasts halfwise. Then cut 3 - 4 slits into them lengthwise (0,5 cm in depth), so that the marinade can be absorbed. Place the chicken pieces on a large, deep plate, and sprinkle all sides of chicken with with vinegar and salt.
Peel ginger and garlic, finely grate the ginger and press the garlic.
In a large bowl, stir together the yoghurt, all spices, ginger, garlic and possibly food color until you have a smooth thick marinade. Add the chicken pieces and stir to coat, then cover and place in the fridge to marinate for at least 6 hours or better overnight. Once you’re ready to cook, remove the chicken from the fridge and allow to come up to room temperature.
Preheat the oven to 180-200°C /360-430°F, place the chicken pieces onto a roasting tray and bake for about 35 to 40 minutes. From time to time baste chicken with the marinade to prevent drying up. After about 30 minutes, cut a piece and check if it is well cooked.
Serve hot with chapati, naan or steamed rice.

Image source: Fotolia #106890392 © Ramon Grosso