Ingredients
-
1
-
200
-
1
-
1
-
1
-
1/2
-
2
-
2
-
1
-
1 1/2
-
1/2
-
1/2
-
-
-
Directions
Food Safari’s Tandoori Chicken, I seen this on TV, it was an SBS show called Food Safari which is hosted by Maeve O’Meara The recipe was made by Nighat Hassan a Pakistani chef and she used an outdoors Pakistani oven but I made it on a regular oven Nighat made it look so simple and it is, I marinated mine for two days and the flavours really enhanced, we served it with steam rice, a large dollop of yoghurt with a sprinkle of cumin powder, tomatoes and lettuce salad with a mint leaf to garnish, but the chef suggested a Pakistani Mint Sauce We found eating the chicken with the yoghurt enhanced the flavours more Please note: Marinating time is not included Enjoy, Wonderful, a beautiful blend of Indian spices and an amazing aroma while cooking I served with home-made yoghurt with some cumin mixed through along with steamed rice and a bit of salad I went to buy some red food colouring but the store had run out and the closest available was called rose pink I thought the small quantity wouldn’t show through that much but boy was I wrong and the marinade was a bizarre pink colour, but it worked really well because after cooking and browning it turned to a very appetising red
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Steps
|
1
Done
|
In a Large Bowl, Add Yoghurt, Ginger, Garlic, Tandoori Paste, Food Colour, Cumin, Coriander, Garam Masala, Salt, Chilli and Turmeric Bowl and Mix Well. |
|
2
Done
|
Once Completely Mixed, Rub Mixture Into Chicken Covering All the Chicken. |
|
3
Done
|
Seal Chicken in the Bowl With Cling Wrap or Zip Lock Bag and Marinate in the Fridge For at Least 2 Hours or Up to Two Days. |
|
4
Done
|
Pre-Heat the Oven to It's Highest Setting and Bake Chicken For 20 Minutes. |
|
5
Done
|
After 20 Minutes Reduce the Oven Heat to 120o C/248o F and Cook Until Tender. |
|
6
Done
|
Serve With Steam Rice, Salad and Plain Yoghurt. |
