Tandoori chicken is one of the sweetest chickens out there in Kenya. The tandoori chicken is the meal that no one can turn down.
Recipe
| Ingredient | 4 portions | 10 portions |
| Chicken | 1.25 – 1.5 kg | 3 – 4 kg |
| Salt | 1 tsp | 2, 1/2 tsp |
| Lemon juice | 1 | 2, 1/2 |
| Natural yogurt | 300ml | 850ml |
| Onion, chopped | 1 | 2, 1/2 |
| Clove of garlic | 1 | 2, 1/2 |
| Ginger, piece | 5cm | 12cm |
| Got green chili | 1/2 | 1 |
| Garam masala | 2tsp | 5tsp |
| Ground cumin | 1tsp | 2, 1/2tsp |
| Red and yellow food color | 3 drops | 5 drops |
Directions
- Cut slits bone – deep in the chicken pieces.
- Sprinkle the salt and lemon juice on both sides of the pieces, lightly rubbing into the slits; leave for 20 minutes.
- Combine the remaining ingredients in a blender or food processor.
- Brush the chicken pieces on both sides, ensuring the marinade goes into the slits. Cover and refrigerate for 6 – 24 hours.
- Preheat the oven to the maximum temperature.
- Shake off as much of the marinade as possible from the chicken pieces.
- Place on skewers and bake for 15 – 20 minutes or until cooked.
Sauce
Since the chicken is dry, a sauce is a need to accompany the chicken.
| Ingredient | 1 liter |
| Chicken stock | 1,200ml |
| Chicken wings, chopped small | 300g |
| Vegetable oil | 60ml |
| Shallots, sliced | 100g |
| Butter | 50g |
| Tomatoes, chopped | 200g |
| White wine vinegar | 40ml |
| Salt | 2tsp |
Directions
- Put the stock in a pan and reduce it to 1 liter.
- Roast the wings in oil until slightly golden.
- Add the shallots and butter, and cook until lightly brown.
- Strain off the butter and return the bones to the pan; deglaze with the vinegar and add tomatoes.
- Ensure the bottom of the pan is clean. Add the reduced stock and simmer for 15 minutes.
- Pass through a sieve, then reduce to sauce consistency.
- Remove from the heat and mix with the aromats for 5 minutes.
- Pass through a chinois and then muslin cloth.
Accompaniment
The best accompaniment for the tandoori chicken is ugali.
Serve the ugali while still hot add the chicken and the sauce. Garnish with spring onions or a slice of a lemon wedge.