Ingredients:
1.3 kg/3 lb ready to roast chicken
250ml/8 fl oz natural yogurt, beaten
60ml/4 tbsp. tandoori masala paste
75g/30z ghee,
salt
lemon wedges and onion rings, to garnish lettuce, to serve.
Method :
Using a sharp knife or scissors, remove the
skin from the chicken and
trim off any excess fat. Using a fork, beath the flesh at
random.
Cut the chicken in half down the center and
through the breast. Cut each piece in half again. Make a few
deep gashes diagonally into the flesh. Mix the yogurt with
the masala paste and salt. Spread the chicken evenly with
the yogurt mixture, spreading some in to the gashes. Leave
for at least 2 hours but preferable overnight.
Preheat the oven to its hottest setting. Place
the marinated chicken quarters in a wire rack in a deep baking
tray. Spread the chicken pieces with any excess marinade,
reserving a little for basting halfway through the cooking
time.
Melt the ghee and pour over the chicken quarters
to seal the surface. This helps to keep the center of the
chicken moist during the roasting time. Cook in the oven for
10 minutes at the maximum heat, then remove, leaving the oven
switched on.
Baste the chicken pieces with the remaining
marinade. Return to the oven and switch off the heat. Leave
the chicken in the oven for about 15-20 minutes without opening
the door.
Serve on a bed of lettuce and garnish with
the lemon and onion rings.
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