How to Make Tandoori Chicken

Ingredients

• Chicken Marinade:
• 5 tablespoons lemon juice
• 2 teaspoons paprika
• 1 teaspoon hot red chili powder
• Yogurt — 1/2 cup
• Salt — 1 teaspoon
• Fresh peeled ginger — 2 pieces
• 4 cloves garlic, crushed (or garlic powder)
• 1 teaspoon dried coriander
• 1 teaspoon ground cumin
• 1/4 teaspoon saffron powder
• 2 tablespoons melted butter
• 3 tablespoons oil
• 3 onions
• How to make the cabbage salad:
• Shred the cabbage into long strips.
• Add the juice of half an orange and the juice of one or two lemons — adjust amounts depending on the quantity of cabbage.
• Season with a splash of vinegar, olive oil, sumac and dried parsley, then toss to combine.
• This wonderful tandoori chicken recipe was shared by a friend and cook on the Shou Tabkhin Today site:
• ندى حدرج
• Click the name to visit Nida’s page on our site and follow her other delicious recipes
• To see more recipes from Nida click: Spaghetti with Chicken and Cream

Method

1. In a bowl, mix the lemon juice with the paprika and hot chili powder.
2. Add the chicken pieces to this mixture.
3. Let the chicken marinate for 15 minutes.
   Timers: 15 min
4. Meanwhile, place the yogurt in a cloth and let it drain for 10 minutes until it becomes thick and creamy.
   Timers: 10 min
5. In a blender, combine the thick yogurt with salt, ginger, garlic, coriander, cumin, saffron, butter and oil and blend well to form a paste.
6. Pour the paste over the bowl of chicken and mix well.
7. Place the bowl in the refrigerator for at least two hours or overnight.
8. Preheat the oven to 180°C (350°F).
9. Slice the 3 onions into wedges and add them on top of the chicken before roasting.
10. Thread the chicken pieces onto wooden skewers (or leave them without skewers) and place them on a baking tray.
11. Roast the tandoori chicken in the oven until cooked through, turning to brown all sides. You can use the broiler/grill to char the chicken for color.
12. Serve with rice and shredded cabbage salad on the side.