Tandoori Chicken
Tandoori Chicken
This is the simplest way to make delicious tandoori chicken. Sure there are loads of recipes out there with 10s of ingredients and overnight marinating – we're not doing that today, this is kids-are-hungry, the-time-is-now-not-yesterday tandoori chicken. It works and there are only 2 essential ingredients, one of which is the actual chicken.We have literally make this at least once a month for the past 15 years, in every increasing quantities as the kids have grown.The surprising thing is how easy this recipe is, you can't even call it a recipe – I don't know what to call it so lets just get on with the description.I'm revisiting this recipe after the kids are grown up and laughing at the quantity of chicken. We now use at least 4 kgs of chicken to make sure everyone has enough 🙂
Ingredients
- 1 kg chicken skinned with skin, bones, no bones, its all good.
- 4-5 tbsp tandoori masala
- 1 tsp ajwain seeds optional
Instructions
- Tandoori masala, available at tescos.
- Ajwain seeds, optional but great for digestion. Available at most Indian/Pakistani stores if not at Tescos.
- Throw the chicken into a bowl, sprinkle on the tandoori powder and ajwain seeds, if using.
- Work in the spices with your hands until everything is red even your hands !!
- Now wash you hands unless you want red hands for the rest of the day.
- Cover tightly with aluminium foil and place into the oven on around 180 ℃. Leave for 45 minutes so that the chicken is cooked through.
- After 45 minutes take the chicken out of the oven and very carefully remove the aluminium foil.
- I used to put the chicken under the grill to get it crispy and run off the fat, as you can see in the pictures.
- Now, we just pour off the juices into a glass bowl and put the same tray back in the oven for 15 minutes
- If grilling, turn a couple of times and grill for around 15 minutes.
- That’s it, enjoy with rice or potato wedges, rice or chips.