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Spicy Tandoori Chicken

A community recipe by farheenali

Not tested or verified by Nigella.com

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Introduction

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 4

Metric U.S.

1 kilogram chicken (cut into 8 pieces)
50 millilitres lime juice
150 grams hung curd
2 grams red chilli powder
1 gram garam masala
3 teaspoons ginger and garlic paste
10 millilitres oil
red food colouring

2⅕ pounds chicken (cut into 8 pieces)
2 fluid ounces lime juice
5⅓ ounces hung curd
ounce red chile powder
ounce garam masala
3 teaspoons ginger and garlic paste
fluid ounce oil
red food colouring

Method

Spicy Tandoori Chicken is a community recipe submitted by farheenali and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Clean and pat dry the chicken. Make deep and slant cuts in the chicken pieces to make pockets. Rub the lime juice , salt and red chilli powder on the chicken and leave for 1 hour.

Put hung curd, garam masala, red chili powder, ginger and garlic paste, oil and red colour in a large bowl. Whisk till combined. Now rub this paste on the chicken pieces and push some inside the cuts.

Marinate for 4 hours or overnight for best results.

Bake for 15 minutes in a preheated oven at 350 f.

Baste some oil on chicken and again bake it for 5-8 minutes.

Serve it with onion rings green chutney and lime.

Clean and pat dry the chicken. Make deep and slant cuts in the chicken pieces to make pockets. Rub the lime juice , salt and red chile powder on the chicken and leave for 1 hour.

Marinate for 4 hours or overnight for best results.

Bake for 15 minutes in a preheated oven at 350 f.

Baste some oil on chicken and again bake it for 5-8 minutes.

Serve it with onion rings green chutney and lime.