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Tandoori Chicken

Today I will be revealing ...... the secrets of ...... tandoori chicken !!! 

 

I can see the takeaways closing this blog down now -  you will never need order out again !!

 

A bit dramatic you might say, wait till you try the chicken ...

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.

 

You need 3 things,

 

  • The chicken - Thighs work best, drumstick are fine but any cut will do

  • Tandoori powder which you can buy anywhere, I get mine from Tescos.

  • Ajwain - just go to any Pakistani or Indian shop and ask.

OK, wash and dry your chicken, I used drumsticks but you use any parts you like, even a whole chicken cut into pieces.

 

Once washed you can dry off carefully with a kitchen towel.

Throw the chicken into a bowl, I used about a kilo, sprinkle on 4 tablespoons of tandoori powder and 1 level tablespoon of ajwain.

 

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 C. Leave for 45 minutes so that the chicken is cooked through. 

Now put the chicken onto an oven tray with a grill to get it crispy and run off the fat, turn after 15 minutes and leave for a further 15.

 

If that is too much hassle, just empty the juices out and put back in the oven uncovered in the original oven dish for the 15 minutes.

 

That's it, enjoy with rice or potato wedges. 

 

I accept royalties :)

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