Tandoori Chicken

Serves 2

• 1 Whole chicken (fryer or roaster) – 2-3lbs
• Yogurt – 200 ml
• Ginger paste – 20g
• Garlic paste – 20g
• Salt – To taste
• Fenugreek – 10g
• Paprika – 7g
• EIC Garam Masala – 10g
• Red Chili powder – Optional
• Lemon Juice – 10ml

(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 EIGHT 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 TWO hours. (Overnight if possible)
• COOK in CONVECTION OVEN FOR 20/25 minutes or barbeque at about 350F TO INTERNAL TEMPERATURE OF 165F. Garnish with FRESH RED ONION SALAD SEASONED WITH ‘chaat masala’ , LEMON JUICE AND OLIVE OIL.
• Serve hot with Basmati rice and Mango chutney.