Restaurant-style Tandoori Chicken

Method:

Remove the skin from the chicken and prepare the meat by making deep slits into it with a knife, right down to the bone (about six per leg). Wipe dry with kitchen paper then place the chicken in a bowl along with the marinade. Mix well and press the marinade into the slits that you just made.

Cover the bowl with clingfilm and refrigerate for at least six hours (preferably overnight). When ready pre-heat your oven to at least 220°C then shake-off the excess marinade from the chicken, place on a wire rack insert into a roasting tin and bake near the top of your oven for a minimum of twenty minutes. At the end of this time test with a skewer to ensure that the chicken is cooked (the juices should run clear).

Serve immediately with lemon wedges and a yoghurt mint sauce.

For the full collection of curry restaurant dishes on this site, see the: British Indian Restaurant and Restaurant-style Curries page

Restaurant-style Tandoori Chicken

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