Tandoori Chicken
The South African version of an Indian meat dish that matures with flavour the longer the meat is marinated and then roasted in a ‘tandoor’ – a traditional clay oven.
In South Africa, the alternative to a clay oven in most homes is a ‘braai’ over hot coals which gives the chicken it’s smoky char-grilled deliciousness.
Servings : 4-6 people
Process
Make incisions in the chicken pieces which ensures maximum marinade infusion and quicker cooking time.
In a large mixing bowl, combine all the ingredients with the chicken and stir until each piece is evenly coated, leave to rest overnight in the fridge.
Braai over medium-hot coals until the chicken is cooked through and the edges are slightly charred and the chicken is cooked through.
Serve with flat bread and Dips.
Ingredients
- 1 kg Free-Range Chicken pieces
- 1 cup plain yogurt
- 1 tbs salt
- 1 tsp pepper
- Juice of 1/2 a lemon
- 50 g fresh coriander, chopped
- 1 tbs tandoori paste
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1/2 tsp turmeric
Equipment
- Large mixing bowl
- Braai or BBQ