Ultra-Spicy! Home-Made Tandoori Chicken

Tandoori chicken is one of the Asian subcontinent’s many contributions to fine dining. A ‘tandoor’ is the Hindi word for the special clay oven used in this style of cooking. If you have no tandoor to hand, fear not. Here’s a way to produce a pretty fine imitation in your own kitchen.

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To make Tandoori-style chicken for four willing slaves to Indian cuisine, you will need:

800g of chicken breasts

2 cups of plain yogurt

3 cloves of garlic 25mm fresh ginger root

2 teaspoons of paprika

2 teaspoons freshly ground coriander seeds

1 lime Salt and black pepper on demand Bunch of fresh coriander leaves

A traditional tandoor is a cylindrical clay oven 500mm wide and 1,5m deep. In its depths, a charcoal fire glows like a well set-up braai. Stainless steel hooks hold the chicken in the midst of the radiant heat.

So, what if you (like 99,9% of my readers, I’m sure) have no tandoor but yearn for tandoori chicken? You use the griller in your oven, of course.