Tandoori Chicken By Chef Raphael – H&S Ramadan Recipe Of The Week
Making Cooking Easy: The Best Of Chef Raphael
As the Holy Month of Ramadan continues we have another popular recipe by Chef Raphael; Tandoori Chicken. This recipe is popular among one and all and it makes the best meal for your Iftar. It’s quick and easy and the juicy chicken will go well with rice and kachumbari. So try this recipe out and enjoy the succulent Tandoori Chicken pieces.
TANDOORI CHICKEN RECIPE
1kg chicken cut into pieces or chicken legs and thighs
500ml plain yoghurt
2 tsp salt
2 tbsp curry powder
1 tsp ginger powder
1 tsp garlic powder
Red food colour
Remove the chicken skin and make slits on the flesh for the marinade to penetrate into the chicken.
In a suitable bowl, add the spices and salt to the chicken and mix well with the chicken. The idea is for all the pieces to be covered with the spices.
Add the yoghurt and mix into the chicken, and finally add the food colour to turn it red.
Cover the bowl and allow the chicken to sit for about 30 minutes or if you have time, in the fridge for about 8 hours.
Before cooking, preheat the oven to the highest setting (250ºC).
Arrange the chicken on a wire rack with a tray on the bottom to catch the dripping juices then place in the hot oven.
After 15 minutes, check on the chicken and turn the pieces to brown on the other side.
When all sides have darkened, reduce the heat to 180ºC to allow the chicken to cook to the bone.
When done, the chicken should have dark patches from the cooking which will make the chicken have extra flavour.
Serve with rice and kachumbari!