Indian Tandoori Chicken

Indian Tandoori Chicken is of global renown and you would be hard pressed to find anyone who doesn’t enjoy the rich flavour and aromas of Tandoori chicken.

Ingredients

• 1kg to 1.2kg of Chicken (can be leg, breast, thigh- skin must be removed)
• 6 tbsp of tandoori masala (can be purchased from your local supermarket, Woolworths, Coles, etc)
• 1 cup yogurt

  

• 1 tsp garlic paste
• Salt to taste
• 1 cup oil (canola, sunflower, rice bran etc)
• 1 tbsp chaat maasla (Indian spice mix that is available at your local supermarket)

Tandoori chicken originated in Punjab before the partition of India and was later popularised in India and Pakistan. The dish dates back to the Mughal empire era.

Directions

1. Make shallow diagonal cuts in the chicken pieces and set aside.
2. Combine the masala with yogurt, add 2tbsp oil and salt, to

   

   achieve a smooth paste.

3. Rub the paste well into the chicken pieces, especially into the diagonal cuts.
4. Place the pieces and the marinade into a bowl and cover. Place in the fridge and allow 12 to 18 hours for the marination process to complete.
5. Prepare your Artisan Tandoor by following our user guide.
6. Place the chicken through the provided skewers, remove excessive marinade during the process.
7. Place the skewers in the Tandoor for approximately 15 – 25 minutes, depending on the size of the chicken used. Check periodically to avoid over-cooking.
8. Sit back, relax and enjoy the strong aromas emanating from your Artisan Tandoor.