Food Safari's Tandoori Chicken

"I seen this on TV, it was an SBS show called Food Safari which is hosted by Maeve O'Meara. The recipe was made by Nighat Hassan a Pakistani chef and she used an outdoors Pakistani oven but I made it on a regular oven. Nighat made it look so simple and it is, I marinated mine for two days and the flavours really enhanced, we served it with steam rice, a large dollop of yoghurt with a sprinkle of cumin powder, tomatoes and lettuce salad with a mint leaf to garnish, but the chef suggested a Pakistani Mint Sauce. We found eating the chicken with the yoghurt enhanced the flavours more. Please note: Marinating time is not included. Enjoy"
 
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photo by Peter J photo by Peter J
photo by Peter J
photo by Outta Here photo by Outta Here
photo by JustJanS photo by JustJanS
photo by Chef floWer photo by Chef floWer
Ready In:
40mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • In a large bowl, add yoghurt, ginger, garlic, tandoori paste, food colour, cumin, coriander, garam masala, salt, chilli and turmeric bowl and mix well.
  • Once completely mixed, rub mixture into chicken covering all the chicken.
  • Seal chicken in the bowl with cling wrap or zip lock bag and marinate in the fridge for at least 2 hours or up to two days.
  • Pre-heat the oven to it's highest setting and bake chicken for 20 minutes.
  • After 20 minutes reduce the oven heat to 120oC/248oF and cook until tender.
  • Serve with steam rice, salad and plain yoghurt.

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Reviews

  1. Excellent Tandoori! We loved this recipe, it was simple to put together and had a really authentic taste. I omitted the food colouring but otherwise made it as written. We'll be making this again, thanks! Made for Aussie Swap! :)
     
  2. Wonderful, a beautiful blend of Indian spices and an amazing aroma while cooking. I served with home-made yoghurt with some cumin mixed through along with steamed rice and a bit of salad. I went to buy some red food colouring but the store had run out and the closest available was called rose pink. I thought the small quantity wouldn't show through that much but boy was I wrong and the marinade was a bizarre pink colour, but it worked really well because after cooking and browning it turned to a very appetising red.
     
  3. I love tandoori chicken and this is really good. I prefer it grilled (I don't have a tandoori grill, though) but for being done in the oven, this really turned out nicely. I am going to give this a try when the weather permits some outdoor cooking! (I have to use up the BIG jar of tandoori paste I bought! :) )
     
  4. We also saw this on TV and have wanted to make it since I saw you'd posted it. I'm glad I did as we really enjoyed it a lot. The only changes I made to the recipe you posted were to use drumsticks and 1 teaspoon of Kashmiri chilli powder. I don't have the fridge space to marinate anything for two days, so slashed the drumsticks to the bone a few times, massaged the mix in really well and left them for two hours. They were fine. We ate our chicken with rice, yoghurt and a simple salad of red onion, cuc, tomato, fresh coriander and lemon juice.
     
  5. I really liked this recipe. I used chicken breasts and skipped the food coloring. It was very flavorful and a bit spicy -- well enjoyed.
     
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