Tandoori Chicken

Tandoori Chicken
  • 1.5kg / 3lb Chicken
  • 2tsp. salt
  • 2tbsp. lemon juice
  • 4tbsp. ghee
  • 1/2tsp. saffron strands


  • 4 red chilies
  • 11/2tsp. turmeric powder
  • 2tbsp. coriander seeds
  • 2tsp. garam masala powder
  • 6 flakes of garlic (crushed)
  • 1 medium onion (chopped)
  • 1tbsp. grated ginger


  • 4 lemons, sliced into rounds
  • 1 medium onion, sliced in the rings

Preperation :

  • First make a smooth mixture by grinding all the paste ingredients together.
  • Remove the skin from the chicken and steam cook it over water for about 10 minutes. Drain off the water, place the chicken on the platter, then prick it all over the with a fork .
  • Mix the salt and lemon juice into the paste and rub it all over the chicken and also inside it.
  • Leave it to permeate the flesh for about 10 minutes.
  • Warm the ghee in a large saucepan over a low heat. Sprinkle the saffron over it and then carefully lower the chicken into the pan.
  • Cook turning it over occasionally for about 10 minutes.
  • Then transfer it a nonflammable casserole with a lid and leave in a moderately hot oven (200degree C, 400 degree F, gas mark 6) for 30 minutes, or until the chicken is tender.
  • Serve hot with lemon slices and onion rings.