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Tandoori Chicken with Preserved Lemons

Tandoori Chicken with Preserved Lemons - Tandoori chicken with the amped up flavour and intensity of preserved lemon
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Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Mariande 3 hours
Total Time 55 minutes
Course Dinner
Cuisine Indian

Ingredients
  

  • 375 ml Yoghurt
  • 2 tbsp Oil
  • 1 inch Ginger grated
  • 2 tbsp Lemon Juice
  • 6 Garlic Cloves crushed
  • 1 - 2 tsp Garam Masala
  • 2 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1 - 2 tsp Kashmiri Chilli Powder
  • 2 tsp Paprika or Smoked Paprika
  • 2 small Preserved Lemons chopped finely
  • 1 tsp Salt
  • 1/4 - 1/3 tsp Black Pepper
  • 2 lb Chicken Drumsticks and Thighs mixed Skinless and slashed all over

Instructions
 

  • Combine all the ingredients for the marination in a food processor and whizz till combined. Add to a large bowl with the chicken. Marinate for at least 3 hours, preferably overnight.
  • Preheat oven to 180 C/Gas Mark 6. Line a tray with foil and place a rack on the tray.
  • Remove chicken from the Marinade, shake off excess. Set the remaining marinade aside. Place chicken on rack. Bake for 20 minutes, then brush on more Marinade all over.
  • Bake for a further 10 minutes. Remove chicken from the oven, brush with more marinade and spray with a little oil. Bake for 10 more minutes or until cooked.
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