Tandoori Chicken

Had to give this a go as it's my go to take away order. The chicken was really juicy considering the cooking time, possibly due to the butter basting (sorry Mum!).

Very disappointed to learn that the red colour your get on restaurant tandoori dishes is just food colouring. I do use it as it's just not the same if it's not red.

Ingredients

• 1kg chicken such as breasts, thighs or drumsticks

• 2 tbsp butter unsalted, melted, for brushing
  

Wet Rub

• 1 1/4 tsp chili powder

• 1 tsp paprika

• 2 tsp lemon juice freshly squeezed

• 1/4 tsp salt
  

Marinade

• 1/2 cup Greek yogurt plain

• 2 cloves garlic, minced

• 1 tsp ginger, minced

• 2 tsp chili powder

• 1/2 tsp black pepper

• 1 tsp garam masala

• 1 tsp coriander powder

• 1/2 tsp cumin powder

• 3 tbsp lemon juice, freshly squeezed

• 4 tbsp olive oil

• 1 tsp salt

• 2 drops red gel food coloring optional
  

Instructions

1. Clean the chicken and pat it dry.

2. Using a knife, cut deep slits into the chicken.

3. In a small bowl, mix all the wet rub ingredients together to form a paste. Smear the rub in between the slits and if there is any left over, rub it over the entire chicken.

4. In a medium size bowl, whisk together all the marinade ingredients.

5. Place the chicken in the bowl with marinade and mix well, making sure each chicken piece is fully coated.

6. Cover the bowl and refrigerate for a couple hours.

7. Preheat your oven to 200C. 

8. Line a baking tray with foil and place a grill rack over it.

9. Place the chicken over the grill rack leaving a bit of space in between each piece.

10. Bake the chicken for 30 minutes. After 15 minutes brush some butter over each piece.

11. Turn the chicken pieces over, brush with more butter and bake for another 15 minutes.