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TANDOORI CHICKEN
























Ingredients 1:

 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 Marsala
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 2:

 2kg Chicken tandoori cut (skin removed)
Lime/Lemon Juice
2 Tbsp Sunflower Oil
6 Large Tbsp Yogurt 
2 sliced potatoes    

Preparations(1):
Mix all Ingredients together and keep it in covered 

 container until ready to use.































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 Yogurt Marinade
In a separate bowl, mix up the rest of the spices, with the 

 Yogurt and the Juice of the other half of the Lemon/Lime and 

 color
Add the Oil
Add the Chicken to the Yogurt 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 Chickens 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 

 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.

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