Our wood fired Tandoori Chicken is a mighty fine recipe to try out in your wood fired oven this autumn. It may look complex, but working well in advance, this is an easy yet impressive way to show off your oven and a great dish to share amongst family and friends.
- 12 pieces of bone in chicken- we used drumsticks and thighs
- Salt for curing
- 1 or 2 red chillies
- 1 green chilli
- 5 cloves of garlic
- Good thumb sized piece of ginger
- ½ a lime, juice and zest
- 1tsp ground cinnamon
- 1tbsp garam massala
- 1tbsp smoked paprika
- 1tbsp ground cumin
- 1tbsp ground coriander
- 200g yoghurt
Start by liberally sprinkling your chicken with salt, and transfer to the fridge for 30 minutes.
Remove the chicken from the fridge, and wash thoroughly to remove all the salt.
Chop up your garlic, ginger and chilli’s, and transfer to a pestle and mortar to crush roughly along with all the spices.
Mix the spice mix with your yoghurt and generously coat your chicken in the marinade and transfer to a tray- pour over any excess marinade so as not to waste any.
Leave your chicken to marinade for at least 12 hours.
Then, fire up your wood fired oven to its optimum temperature and allow to cool until around 320°C.
When you’re ready to cook, divide your chicken into 4. Wrap each batch loosely in tin foil and drizzle with oil.
Cook in your wood fired oven for 30 minutes.
Remove your chicken from the foil and put directly on your high heat tray (you can line the tray with foil at this stage as it will be hard to wash off!).
Return your chicken, uncovered, back into your oven for a further 15-20 minutes.
Sprinkle with fresh coriander and a light pinch of garam masala.
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