Ingredients(spices)
1 tsp Mace Powder
1 tsp Ground Cinnamon
1 tsp freshly Ground Black Pepper
1 tsp Ground Cardamom
1 tsp Ground Fenugreek
1 tsp Ground Cloves
1 tsp Garlic Powder
1 tsp Ground Ginger
1 tsp Salt
1 tsp Garam Masala
1 tsp Chat Marsala
1 tsp Ground Mild Paprika
2 Tbsp Ground Coriander
1 Tbsp Ground Cumin
Half Tbsp Ground Red Chili Powder
Half tsp Ground Nutmeg
Half tsp Ground Turmeric
2 tsp Red Food Coloring
Ingredients:
2kg Chicken Thyies (skin removed)
Lime/Lemon Juice
2 Tbsp Sunflower Oil
6 Large Tbsp Yoghurt
2 sliced potatoes
Preparations(1):
Mix all Ingredients together and store in an airtight
container until ready to use
This Spice Mix can be kept for up to 6 months (or longer),
provided it is kept tightly sealed in an airtight container
Preparations(2)
Remove the skin from the Chicken Thighs, and cut slits into
the thickest part of the meat on both sides
In a small bowl, mix up the Juice of Half a Lemon/Lime with 1
Tablespoon of the Tandoori Marsala
Rub this mixture into the slits of the meat and set aside
while you prepare the Yoghurt Marinade
In a seperate bowl, mix up the rest of the spices, with the
Yoghurt and the Juice of the other half of the Lemon/Lime and
color
Add the Oil
Add the Chicken Thighs to the Yoghurt Marinade, make sure they
are well covered with the Marinade and marinate for 2 hours in
the fridge
Pre-heat the Oven to 225C/400F/Gas Mark 7
Make a bed of sliced potatoes in a large Oven Roasting Pan
(this prevents the Thighs from either burning on the bottom or
boiling in collected juices/water - besides the potatoes make
a very tasty accompaniment to the Tandoori Chicken.
Lay the marinaded Chicken thighs on top of the potato
Bake on the middle shelf of the oven for 25 - 30 Minutes
Heat the Griddle Pan/Grill Plate or BBQ and scorch the cooked
Chicken Thighs.
Now add a sprinkling of chat masala a light squeeze of
additional Lemon/Lime Juice to the thighs, just before serve.
Serve hot with the onion slices and a nice green chutney on the side.
