Tandoori Chicken with Naan Bread. Yum!
1 Small Whole Chicken, or already butchered to servings
1/2 Cup Plain Yogurt
2 Tablespoons Malt Vinegar
1 Tablespoon Lemon Juice
2-3 Cloves Garlic, minced
1 Tablespoon Ginger Root, minced
1 Tablespoon Cumin
2 Teaspoons Coriander
1/2 Teaspoon Cayenne Pepper
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Cardamom
Salt and Pepper
In a large stainless steel or glass mixing bowl combine the yogurt with the vinegar, lemon juice, garlic, ginger root, cumin, coriander, cayenne, cloves and cardamom. Stir to blend and mix well.
If your chicken is still whole use a sharp knife to separate into portions, drumstick, thigh, wing, back breast and front/center breast works well. Trim any excess fat, skin, and the spine from the bird. You can use these left over parts to make stock if you wish.
Season the chicken portions with salt and pepper. Toss into marinade and turn to coat.
Cover and allow chicken to marinade for at least eight hours, but no longer than two days.
When ready you cook you can smoke the chicken over a low heat for about 1 hour, and then either sear in a hot skillet or on a grill to finish cooking. Or roast marinated chicken in a 420°F oven for about 45 minutes, or until cooked through.
Serve with Basmati Rice and maybe some Naan Bread.
Ps: While this was fantastic to eat, I might add some smoked paprika either right at the end over the top of the chicken or a pinch in the marinade. Definitely not needed but I love Paprika on chicken.
Pie Crust, also great for tarts or any flaky pastry recipe. I use this a lot.