Tandoori Chicken

Ingredients:

To prepare Garam Masala:
      25 cardamom pods (seeds only)
      70g whole black peppercorns
      50g whole cumin seeds
      40g whole coriander seeds
      20 cm cinnamon sticks
      4–6 whole cloves

1 medium onion (finely chopped)
6 cloves garlic (finely chopped)
5cm pice of ginger (finely chopped)
3 tbsp lemon juice
240ml yogurt
1 tbsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 tsp Garam Masala
1/4 tsp ground mace
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
4 tbsp olive oil
2 tsp salt
1/4 tsp ground pepper
1/4–1/2 tsp ground cayenne pepper (optional)
1/4 tsp sumac for red colouring (optional)

Method:

First make the basic spice blend for Garam Masala by adding the 6 spices at the top of the list to a pestle and mortar and grinding to mix to a fine powder (If stored in a tightly-covered container, away from sunlight and dampness, this will keep for a couple of months. Makes about a cup.)

Add the onion, garlic, ginger and lemon juice into the beaker of a hand blender and blitz at high speed until it forms a smooth paste. Tip into a bowl and mix with the yoghurt, coriander, cumin, turmeric, Garam Masala, mace, nutmeg, cinnamon, olive oil, salt, ground pepper, cayenne pepper and sumach.

Now prepare the chicken by skinning 6 chicken legs and 3 chicken breasts. Then, with a sharp knife make 3 diagonal slashes on each breast and two diagonal slashes on each thigh, going halfway to the bone, then jab each drumstick 4 or 5 times. Put the chicken in the marinade prepared above and thoroughly rub the mixture into each piece. Cover, and leave refrigerated for 24 hours. Where possible, turn the chicken 4 or 5 times while it is marinating.

To cook heat a grill, shake excess marinade from the chicken pieces and cook for 4–5 minutes per side. Then, return the chicken to a casserole dish containing the excess marinade and cook in a pre-heated oven at 150°C (Gas Mark 2, 300°F) for another 20–25 minutes, turning half-way through and basting with the marinade. For extra crispness, dribble a bit of oil along the length of the chicken pieces near the end and place back under the grill.

Garnish with a thinly-sliced fried onion and slices of lemon cut lengthwise. Serve with pilau rice.

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