Tandoori spiced roast chicken
30/7/2006
Serves 4
Ingredients
| 8 | Chicken drumsticks |
| 2 tbsp | Lemon juice |
| 2 tsp | Root ginger |
| 2 cloves | Garlic |
| 1 tsp | Salt |
| ½ tsp | Chilli powder |
| 1 | Lemon |
Spiced yoghurt marinade:
| 1 cup | Cooking yoghurt |
| 1 tsp | Garam masala |
| 3 tbsp | Sunflower oil |
| ½ tsp | Ground cinnamon |
| 1 pinch | Food colouring |
Directions
- Make three deep incisions in the flesh of each drumstick, without cutting right through. (This allows the marinade to infuse deep into the meat and the chicken will cook more quickly.) Place drumsticks in a ceramic dish. Combine lemon juice, crushed ginger, grated root garlic, salt and chilli powder into a paste and rub all over the chicken pieces. Set aside for 20 minutes to allow juices to drain.
- At the same time, combine cooking yoghurt with marinade ingredients. Remove chicken from drained juices, place in a clean dish and coat with spiced yoghurt mix. Leave to marinate for 2 hours.
- Heat oven to 200 deg C. Place chicken on a rack resting in an oven pan. Roast for 15 minutes. Baste with a little oil then continue roasting for 15 minutes or until it tests cooked. Serve with lemon or lime wedges to squeeze over.
Wine Match
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