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| Grilled Half Tandoori Chicken |
- Chicken(1.2Kg.)cut into halves, skinned, partially deboned, scored with incisions around 1no
- Natural, plain yogurt 225ml
- Malt vinegar 75ml
- Onions, finely diced 200gr
- Garlic, pasted 30gr
- Garam Marsala 5gr
- Chilli Powder 1.5gr
- Paprika 2gr
- Red Food Coloring 0.5ml
- Yellow Food Coloring 0.5ml
- Salt 2.5gr
- Black Pepper, ground 2.5gr
- Lemon(,juice-extract.) 0.5ea.
- Mix together into a bowl the onions, garlic, ginger, spices & half the seasoning. Stirring these around well, before pouring in firstly the lemon-juice, vinegar & the yogurt. Again stir these items well then blend in also thoroughly the red & yellow coloring into the marinade.
- Take the Half-chickens & coat thoroughly on all sides, allowing then the chickens to steep inside the marinade overnight .N.B The Chickens will have their breast-bones removed, leaving only the leg & wing bones in place, the latter consisting only of the trimmed & pared wing-half.
- On cooking, take a portion(s) of the chicken & carefully place it skin-side upon the striated edged grill, marking & cooking each piece in a lattice (crisscross) pattern on both sides, before transferring it onto a small grilling plate & then putting this into a moderate pre-heated oven at about 160 deg.C.& roast for around 12-15 mins. Check to confirm cooking readiness by inserting a small knife into & along the leg-bone, if no blood oozes forth then it has been properly cooked, if not return to the oven for another 4-5 mins. or so to finish.
- Serve together with White Rice, Raita, Kachumbar Salad & all the other garnishes & accoutrements, on the serving -plate.
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