Chicken in an Indian marinade and cooked in a ‘tandoori’ oven
Serves 2
1 Whole chicken (fryer or roaster): 2-3lbs
Yogurt: 200 ml
Ginger paste: 20 g
Garlic paste: 20 g
Salt: To taste
Fenugreek: 10 g
Paprika: 7 g
EIC Garam Masala: 10 g
Red Chili powder: Optional
Lemon Juice: 10 ml
(garlic and ginger paste can be made by chopping it and grinding it in the blender with a little water)
Method
Skin the chicken, cut it into four pieces and make serrations with a knife.
Mix all the ingredients in a bowl and marinade the chicken in the mixture for a period of one to two hours. (Overnight if possible)
Skewer and cook in the clay oven for 15-20 minutes or barbeque at about 148 C (300 F) for 25 minutes. Garnish with ‘chaat masala’ seasoning spice (optional).
