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The iconic Indian clay-oven chicken - marinated in yoghurt and spices, charred to perfection. The dish that put Indian cuisine on the global map.
Ingredients
Instructions
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1
Make deep cuts in chicken pieces. Mix yoghurt, all spices, mustard oil, salt into a marinade.
10 min -
2
Coat chicken thoroughly ensuring marinade gets into the cuts. Marinate minimum 4 hours, overnight is best.
240 min -
3
For oven: preheat to highest temperature (250C). Place chicken on a wire rack over a tray.
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4
Roast for 25-30 minutes, turning once, until charred edges appear and chicken is cooked through.
💡 Tip: The char is essential for authentic tandoori flavour.30 min -
5
Brush with butter and serve sizzling with naan, sliced onions, lemon and green chutney.