East Indian Cooking

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• Tandoori Chicken with Fresh Mint Chutney

Tandoori Chicken

Tandoori chicken is traditionally baked in a clay oven, but can be prepared at home

Ingredients:

1 fresh chicken, weighing about 2 lbs

Marinade 1:

1 teasp salt
1/2 teasp turmeric powder
1/2 teasp chili powder
1/4 teasp white pepper powder
4 whole cloves, finely ground
2 teasps crushed fresh ginger
1 teasp crushed garlic
1 1/2 teasps lemon juice

Marinade 2:

4 tablesps plain yoghurt
1 heaped tablesp mint leaves, pounded
1 heaped tablesp coriander leaves, pounded
1 tablesp cumin seeds, finely ground
1/2 teasp salt
1 teasp crushed fresh ginger
1 teasp white vinegar
1/4 teasp cinnamon powder
1/3 teasp powdered cardamom
a few drops orange food colouring

Method

1) Remove feet, head and skin from chicken and make deep cuts in the thighs and breast

2) Combine all ingredients for Marinade 1 and rub well into chicken. Leave in fridge for about 3 hours

3) Combine all ingredients for marinade 2 and rub evenly all over chicken, making sure some of the marinade penetrates the slits. Leave in fridge for at least 6 hours

4) Ideally chicken should be roasted on a rotisserie. An alternative method is to roast chicken in a hot oven 400 degr. F ( 200 degr C or Gas No 6) for about 45 mins. Brush chicken several times with melted butter or ghee during cooking.

Serve with tomato and cucumber salad, wedges of lime or lemon and fresh mint chutney.

Fresh Mint Chutney

60 g ( 2 oz) fresh mint
2 teasps very finely chopped onion
1/2 fresh, green chili ( optional)
2 teasps. water
1 tablesp. malt vinegar
1/2 teasp. salt

Combine all ingredients and purée in blender until very fine.

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