This must be an Indian signature dish. Even though Indian is one of the four major races in Singapore, I don’t see this in the streets very often. My guess is that tandoors are not common in Singapore. They are, however, more often found in more expensive restaurants. Therefore, I tend to think that tandoori chickens are meant to be a ‘higher class’ food.
However, this dish seems to be a standard offering in most Indian restaurants all over the world. I am guessing every restaurant has a tandoor… or are they do it like I do… crank up the oven? Or perhaps use a grill? Not sure. But here’s a delicious, delicious dish. Very ancient, very beautiful, and very yummy!
Tandoori Chicken
Ingredients
- 1 chicken use the whole leg two wings and breast only (6 pieces altogether)
First marinade
- 1 Tbsp ground garlic
- 1 Tbsp ground ginger
- 2 Tbsp Cayenne pepper
- 1 Tbsp tamarind paste or lemon juice
- 2 teaspoon salt
Second marinade
- 200 ml Plain yogurt
- 2 Tbsp garam masala
- 1 tsp mustard paste
- 1 Tbsp cayenne pepper
- 1 Tbsp ground ginger
- 1 Tbsp ground garlic
- 1 tsp ground black pepper
- 2 Tbsp paprika for coloring
- More salt if required
Instructions
- Slit the chicken: 6 long slits for the whole legs, and 2 long slits for the breast meat.
- Wipe the chicken dry and marinade with the first marinade, rubbing into all the slits. Leave aside for at least 20 minutes.
- Preheat oven grill to 280C. (very important to preheat)
- Mix the second marinade and add this to the chicken, season overnight or for at least another 30 minutes.
- Cook chicken close to the grill for 20 minutes or until cooked, with a few browned spots.
- Serve with onions, or a cucumber raita. I also reserve the leftover marinade and put that into [nasi bryani!http://www.singaporefood.me/nasi-bryani]
This is the cutest chef who makes this tandoori chicken. I didn’t use his recipe, neither did I buy that gas oven tandoor. 😉
