Tandoori Chicken Recipe

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Nothing extraordinary about this tandoori chicken, except that I have used a "Chuza" for this recipe.

Cornish Hen is what is closely classified as a chuza you can get from a supermarket. Not to mention that this was my first time making a tandoori of a whole cornish hen!

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Servings: 2
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Ingredients

  • I marinated the little less than 500 gms whole chicken in half cup of plain yogurt, 2 tbsp lemon juice, 1 tbsp white vinegar, 1 tsp garlic paste, 1 tsp ginger paste, 1 tsp green chili paste, 1 tsp red chili powder, 1 tsp coriander powder, 1/2 tsp garam masala powder, 1/2 tsp black pepper powder, few drops of red food color and salt.

Directions

  1. Since its a small chicken, I marinated it only for about five hours. Since I do not have a tandoor here, I use my reliable oven to make tandoori dishes. Pre-heat the broiler on high, brush the chicken with some vegetable oil on all sides.
  2. Start with the chicken "face down" on the baking dish first. Each side needs about 12-15 minutes until golden brown. Baste continuously with the marinade.
  3. You can also make this on a charcoal barbeque!
  4. Remove the hen from the oven and let it rest for a few minutes before you serve it with lemon wedges and onion slices. This I knew was going to be magic!
  5. I know from here on I am going to have more of these hens on my dinner table!

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