|Add all ingredients except chicken into a large bowl and mix thoroughly. Red food colouring drops are completely optional and are only required if you desire more colour in your chicken. After mixing, set aside and work on chicken.|
Remove skin from chicken and discard (or save to make crispy skin on it’s own!). Prick flesh with a fork and add to wet mixture. Thoroughly mix and coat all pieces of chicken and wrap bowl tightly. Allow to rest in fridge for minimum 3 hours, or ideally overnight.
Heat up tandoor until it’s reached its maximum temperature and the walls have turned white. Remove chicken from fridge and skewer meat while tandoor is heating. Remove excess marinade while skewering. You may prefer to be wearing disposable gloves for this step as your hands will absorb the garlic and ginger smells, or start burning if you used lots of chili in your Tandoori Masala. Hang skewers in tandoor for 15 – 25 minutes depending on size of chicken pieces and cut of meat. Enjoy the aromas coming from your tandoor and get ready to feast!
Serve with Raita (see recipe) and Naan (see recipe) and garnish with freshly chopped cilantro and onion.
Comments are closed