Tandoori Chicken with Coriander Dip
- luvlittlehearts
- Jun 17, 2016
- 2 min read
Ingredients
1.5 kg Whole chicken, skinned and cleaned
1 Lime
1 teaspoon Salt
1/4 cup Ghee
Tandoori Masala
2-3 tablespoons Chili powder (preferably Kashmiri)
1/4 teaspoon Turmeric powder
1/2 teaspoon Coriander powder
1 tablespoon Chopped garlic
1 tablespoon Chopped ginger
1/2 teaspoon Mustard seeds
1 teaspoon Cumin seeds
1 teaspoon Fennel seeds
1/4 teaspoon Fenugreek seeds
1/2 teaspoon Pepper corns
4 Cloves
4 Cardamoms
2 1"Pieces of cinnamon
1 teaspoon Dry mango powder / small piece of dry mango peel
To Taste Salt
200 ml thick Curd/yoghurt
For Coriander mint Chutney
1 1/4 cups Chopped coriander leaves
1/8 cup Chopped mint leaves
2 Green chilies, chopped
2 Garlic cloves
1 tablespoon Lemon juice
1 teaspoon Sugar
1/2 - 1 teaspoon Salt
1/2 cup Curd
Method: Grind together all the ingredients for Tandoori Masala (except curd) to a fine powder. Mix in the curd thoroughly. Adjust seasoning. Make thin cuts all over the chicken with a knife so that the masala gets absorbed into the flesh. Squeeze lime juice all over the chicken, including the cavity. Rub the salt over the chicken, especially on the cuts made into the flesh. Place the chicken in a plastic container and pour the marinade over it. Using your hands, rub the marinade all over the chicken and into the cavity. Make sure the marinade coats the chicken everywhere. Let the chicken rest in the fridge atleast overnight or for 24 hours. Preheat oven to 200 C. Put the chicken, breast side up on a rack, and pour over half the ghee. Roast at 200 C for 45 minutes. Then, pour remaining ghee over the chicken, increase temperature to 240 C and continue roasting for another 15 minutes. Leave to stand for 10 minutes. Serve with lemon wedges, onion and cucumber slices and coriander chutney. For the chutney grind together all ingredients except curd in a food processor. Mix in the curd and adjust seasoning.
Happy Cooking!
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