Tandoori Chicken

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 chicken pieces, skinned (about 225 grams or 8 oz each)
• 1/2 lemon, juice of
• 1/2 teaspoon salt
• 85 g natural yogurt, strained (3oz) or 85 g thick greek yogurt
• 3 tablespoons double cream
• 1 tablespoon chickpea flour (also known as besan or gram flour)
• 1 tablespoon crushed garlic
• 1 tablespoon grated ginger
• 1/2 teaspoon chili powder (not mexican style chili powder)
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• vegetable oil, for brushing
• 3 tablespoons melted butter or 3 tablespoons olive oil

Recipe

• 1 make 2-3 small incisions into each chicken piece and place in a large non-metallic bowl.
• 2 rub in the lemon juice and salt. cover and refrigerate for 20 minutes.
• 3 meanwhile, put the yogurt in a seperate bowl and add the cream and chickpea flour. beat with a fork until well blended and smooth.
• 4 add all remaining ingredients - except for the oil and butter. mix throughly.
• 5 pour the mixture over the chicken and rub in well.
• 6 cover and refrigerate for 4-6 hours or overnight. return to room temperature before cooking.
• 7 preheat overhead grill to high. line a grill pan with foil and brush the rack with oil.
• 8 using tongs, lift the chicken pieces out of the marinade and put on the prepared rack. reserve the remaining marinade.
• 9 cook the chicken under preheat grill for 4 minutes, then turn over and cook for a further 4 minutes.
• 10 baste the chicken generously with the reserved marinade. cook for a further 2 minutes on each side.
• 11 brush the chicken pieces with the melted butter and cook for 5-6 minutes, or until charredin patches.
• 12 turn the chicken over and baste with the remaining marinade.
• 13 cook for a furterh 5-6 minutes, or until charred as before. the chicken is cooked when the juices run clear when a skewer is inserted into the thickest part of the meat.