Deccan Tiffin – 31 January 2020 08:20

Tandoori Chicken for dinner last night. I like to use young birds or chooza, a bit like poussin, which I get from @tajsupermarket There are many ways of making Tandoori chicken. I like to marinate it twice with a mix of lime juice , Kashmiri chilli, fenugreek, mustard or rapeseed oil, garam masala and garlic and ginger paste for the first marinade. The second which I do the next day has hung or Greek yoghurt and a few other spices. I cook it in a very hot oven and sometimes baste it with butter. I sprinkle it with a bit of chaat masala before serving with lime wedges and chutneys (not shown). I will be teaching a class on how to make this at the Brighton Community Kitchen on the 6th of June. Booking link will be live soon! .
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