Tandoori Marinade MILD-HOT
Tandoori chicken is a chicken dish prepared by roasting chicken marinated in yogurt and spices in a tandoor, a cylindrical clay oven. The dish originated from the Indian subcontinent and is popular in many other parts of the world. It is also one of the most ordered dish in fine dinning restaurants, fast foods corners and tops the restaurant menu. While most of us don’t have a tandoori oven handy in our homes we hope our suggested instruction for cooking in your home oven does the trick.
- 2 tbsp. Mudgeeraba Spices Tandoori Chicken Masala HOT or Butter Chicken Curry Masala MILD
- 2 cup natural Yoghurt
- 3 tbs Minced Garlic
- 3 tbs Minced Ginger
- 1 1/2 tsp. Salt
- 1kg chicken pieces (scored) or 1kg 1amb cutlets, or 1kg prawns cut down the back* (keep the shell on the prawns to stop them from shrinking)
- For the extra bright tandoori colour – add a pinch of tandoori colour
- Marinate 1kg skinless chicken pieces or other meat/seafood
- Cover and refrigerate for a couple of hours or overnight.
- Remove the meat from the marinade and place on a baking tray and cook in a hot oven, or on the bbq or grill.
- Serve on a platter with coriander sprigs, cucumber sliced and warmed flat bread.
No tandoor? No problem…
- Preheat oven to 180C, line a tray with foil and place a rack on the tray.
- Remove chicken from the Marinade, shaking off excess (reserve Marinade), and place on the rack. Bake for 20 minutes, then slather Marinade generously on both sides.
- Bake for a further 10 minutes, brush/dab top with Marinade.
- Bake further 10 minutes, do a final baste with Marinade then spray with oil.
- Increase heat to 220C and bake for a further 10 to 15 minutes until you get some nice charred spots.