Servings: 4
| 2 small chickens, de-skinned and cut into quarters with the bone in |
| 1 tablespoon of creamy yoghurt |
| 1 lemon, juiced |
| 1 onion, roughly diced |
| 2 bell peppers (capsicum) (1 red and 1 green), roughly diced |
| 2 heaped tablespoons of ghee |
| 4-6 teaspoons Mandala tandoori masala |
| Coriander leaves, chopped |
| Lemon wedges |
Prepare:
| Cut and peel your onion, and peppers as described in the ingredients list and set aside. |
| Cut the chicken into quarters with the bone in and remove the skin if this has not already been done by your butcher. Make slits (incisions) into the flesh to allow the marinade to seep in. |
| Put the chicken, into a large oven-ready tray and add the Mandala tandoori masala. Coat the chicken well to make sure all the dry spices are evenly distributed. |
| If the ghee is hard, then gently melt it on the hob or microwave for 10 seconds so it is soft and runny. |
| Add the ghee, lemon juice, yoghurt, onions and peppers and mix well with your hands to make sure everything is well coated. |
| Cover the oven tray with a lid or foil and leave to marinade for at least 30 minutes. You can even prep this ahead of time in which case, store the chicken in the refrigerator for up to 24 hours. |
Cook:
| Preheat your oven to 180°C. |
| Place the chicken into the oven and cook for 30 minutes covered. |
| Take the chicken out from the oven and remove the foil or oven tray lid. |
| Drain the juices into a separate bowl and baste the meat with some of these. |
| Turn up the heat to 200°C and put the chicken back into the oven with the lid off and cook for a further 15-20 minutes |
| Once the chicken has developed a charred edge, remove from the oven and allow to rest for 10 minutes. |
Garnish:
| Garnish with chopped coriander leaves, lemon wedges and serve hot with rice or Indian bread and salad. |
| Enjoy your delicious oven-roasted tandoori chicken! |
