Tandoori Chicken
Servings: 4 people
Calories: 142kcal
Equipment
- Wide bottomed frying pan
- 1 piece of charcoal
Ingredients
- 1 whole Chicken cut into 12 pieces
- 200 g Natural Yoghurt we make our own but shop bought is fine
- 1 tbsp Salted Butter
- 2 cloves Garlic grated
- 30 mm Root Ginger grated
- 1 tsp Turmeric
- 2 tbsp Chilli Powder
- 2 tbsp Rapeseed Oil
To Garnish
- 1 red Onion sliced
- 1 Lemon sliced
- 1 tbsp Coriander Leaves chopped
Instructions
- Make the marinade by mixing together the yoghurt, chilli powder, ginger and garlic
- Make deep cuts in the chicken pieces and add to the marinade ensuring each piece is well covered
- Marinate for at least one hour, longer if you can bear the wait!
- Melt the butter in a pan with almost all of the oil
- Shake off any excess marinade and then fry each piece of around 12 minutes making sure that you get a good golden colour all over. Don't overcrowd the pan. When the chicken is cooked add it to a deep saucepan that has a lid.
- Heat the charcoal until it is glowing and then drop it into a small metal container. Put the container into the saucepan, pour the remaining oil (there should only be a few drops) over the charcoal and cover the pan with a lid
- Leave the pan for just over a minute and then serve the chicken garnished with the onion and lemon
Nutrition
Calories: 142kcal | Carbohydrates: 8g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 115mg | Potassium: 207mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1324IU | Vitamin C: 15mg | Calcium: 83mg | Iron: 1mg