Description:

spicy and creamy chicken usually cooked in a tandoor (but this dish can also be baked/grilled)

Source:

Rochelle Gonsalves

Serves/Makes:4

Ingredients

• 1-1/4 lbs (.6 kg). chicken pieces
• 2 tbsp (30 ml) cream
• 3/4 tsp (4 ml) black peppercorns
• 1 or more green chilies (hot ones)
• 1 tbsp (15 ml) cardamom
• 3/4 tsp (4 ml) red chili powder
• 1 tsp (5 ml) cloves
• 1-1/2 tsp (7 ml) ginger
• 6 flakes garlic
• pinch of orange-red food colour (optional)
• salt, to taste
• lemon juice
• chopped coriander leaves (optional)
• potatoes

Preparation

• Make a few slits over the chicken pieces so that the marinade is able to penetrate well.
• Grind the remaining ingredients to a smooth paste.
• Rub this paste over the chicken pieces and keep aside for 1 to 2 hours.
• Transfer the chicken pieces to an oven-proof dish, and bake in a 375 degrees (200 C.) oven for 15 minutes, or until the chicken is cooked.
• Baste with butter in between.
• Serve hot, sprinkling little lemon juice over the chicken.
• Garnish with finely chopped coriander leaves (optional).
• After putting the chicken pieces in to bake, if you realize that you have some marinade left, don't throw it away.
• Peel and parboil some potatoes and then dice them.
• Mix these dices with the left-over marinade and deep-fry in hot oil till crisp.
• Serve with the Tandoori chicken.

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