Tandoori Baby Chicken

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Tandoori Baby chicken with Nilgiri sauceThis tandoori chicken is a great January dish for a mid-week meal or even a dinner party. Serve with aromatic rice and a crisp salad for a healthy option.

What You’ll Need: 

  • 300g Baby Chicken-Poussin
  • Butter
  • 1 lime

For marinade

  • ½ g Saffron
  • 200g Greek Yoghurt
  • 10g Cumin powder
  • 15g Garam masala
  • 30g Ginger & garlic paste
  • 3 chopped Green chillies
  • 15g Vegetable oil
  • Salt (to taste)

Prep: – 10 mins

  • Cut chicken in halves and remove skin
  • Mix all your marinade ingredients together
  • Apply this over the chicken, cover and leave in fridge for an hour

Procedure to cook: 20 mins

  • Pre heat oven to 180oC, place the chicken in centre and cook for approx 15 minutes
  • Baste the chicken applying butter or oil regularly while cooking. Check the thickest part towards the bone is fully cooked before serving
  • Once cooked, remove the chicken from the oven, apply a knob of butter and finish with a generous squeeze of lime

This recipe is from Vishnu Natarajan is the Executive Chef at Carom www.caromsoho.com, the pan-Indian restaurant and cocktail bar in Soho.

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