Saturday, 21 June 2008

Tandoori Chicken with Mint Chutney

(From Y3K Recipes Issue No.6 – May/ June 2002)
Copyright of Y Three K Publisher. All rights reserved.
1/2 whole chicken
200ml yogurt
5g reddish orange food colouring

20g ginger (minced)
20g garlic (minced)
10g tumeric powder
10g chilli powder
10g pepper
10g grounded black pepper
2 lemons (squeeze juice)
30ml white vinegar
Salt to taste
40ml corn oil

1. Cut and clean the chicken. Marinate the chicken with marinade. Keep it marinated for at least 6 hours.
2. Add in yogurt and colouring. Mix well.
3. Roast in oven at 160 degrees celcius for 30 minutes.

Mint Chutney-(Condiment):
100g fresh mint leaves
20g green chillies
10g garlic
10g ginger
Salt to taste
20g shallots
150ml yogurt
40ml corn oil

For condiment, chop mint leaves and blend with green chillies, ginger, garlic and shallots. Mix well with yogurt and corn oil.

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