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Chicken : Tandoori Chicken
Published: Monday, 29.09. 2008 - 09:59:32 By: miro |
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This delicious chicken recipe is very easy to make. Its name comes from the word tandoor, a a cylindrcal clay oven fired to very high temperatures with
wood or charcoal. Indian cooks use it for cooking braised and marinated meat dishes, or tandooris. These are often cooked at the sane time as breads, such
as roti and naan. This method of cooking has spread throught the north of India.
Ingredients
1 chicken cut into 4 pieces
1 small cucumber
2 tomatoes
1 red onion
1 letuce heart
1 small bunch fresh coriander
1 lemon
150ml (5ft oz) Greek yoghurt
3 tablespoons tandoori paste (sold in jar)
1 tablespoon oil
salt and pepper , to taste
Preparation
Mix the tandoori paste with the yoghurt in a bowl. Remove the skin from the chicken and make several deep cuts in the thickest parts of the flesh. Put
the chicken pieces into a dish. Pour the tandoori mixture over them, ensuring that they are thoroughly coated. Cover the dish with clingfilm and leave to
marinade in the refrigerator for at least 4 hours.
Preheat the oven to 210°C (410°F). Grease an ovenproof dish with the oil and place the chicken pieces into it. Cook in the oven for 30 minutes.
While the chicken is cooking, prepare the accompaniment. Peel and slice the cucumber. Rinse and dry the tomatoes, then cut into thin sleces. Peel and finely
chop the red onion. Wash and dry the green salad leaves, then chop finely. Rinse and dry the coriander. Cut the lemon into quarters.
Arrange the green salad leaves, the cucumber slices and the tomato slices on a plate. Put the tandoori chicken pieces on top. Sprinkle with red onion and
coriander leaves. Arrange the lemon quarters around the edge and serve at once.
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