Tandoori Chicken
Okay, granted this is not at all how a typical Tandoori Chicken would look like, given that it's cooked in a clay vessel and appears slightly dry compared to mine which was roasted whole, in an oven and appears very moist with gravy all over..
Well since I only got the marinating part right, I must say it tasted really good. Perhaps I should have chopped the chicken to a larger chunk and that would made it easier for me to flip it around to baste in its juice.
Anywho, this version of tandoori chicken is great, I never did like the original style as it is too dry for my liking.
So if you folks like my version of moist chicken, here's how I did it.
1 whole bird about 1.8 kg- chopped to 8 pieces would be ideal. Make shallow cuts on the chicken.
Ingredients To Marinate
1/2 tsp salt and pepper
1 1/2 cup yogurt
1/2 cup vinegar
chopped finely -1 large onion, 5 cloves garlic, 1in ginger
1 tsp coriander seed -grounded
1 tsp chili powder
1/2 tsp paprika
juice of one lime
2-3 drops of red food coloring
Blend the marinate ingredients until a smooth paste and run the paste all over the bird. Place the bird in a large pot and cover. I sprinkled the bird with some dry rosemary spikes. Let it sit for a whole day in the fridge.
Roast the chicken in an oven heated to 175 deg cel for about 11/2 hours. Baste it occasionally with the gravy and with butter at the end.
You want to cover the chicken with a foil to avoid charring it like mine.
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