Tandoori chicken is one of the sweetest chickens out there in Kenya. The tandoori chicken is the meal that no one can turn down.
|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|
|Onion, chopped||1||2, 1/2|
|Clove of garlic||1||2, 1/2|
|Got green chili||1/2||1|
|Ground cumin||1tsp||2, 1/2tsp|
|Red and yellow food color||3 drops||5 drops|
- 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.
Since the chicken is dry, a sauce is a need to accompany the chicken.
|Chicken wings, chopped small||300g|
|White wine vinegar||40ml|
- 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.
Serve the ugali while still hot add the chicken and the sauce. Garnish with spring onions or a slice of a lemon wedge.