I seen this on TV, it was an SBS show called Food Safari which is hosted by Maeve O'Meara. The recipe was made by Nighat Hassan a Pakistani chef and she used an outdoors Pakistani oven but I made it on a regular oven. Nighat made it look so simple and it is, I marinated mine for two days and the flavours really enhanced, we served it with steam rice, a large dollop of yoghurt with a sprinkle of cumin powder, tomatoes and lettuce salad with a mint leaf to garnish, but the chef suggested a Pakistani Mint Sauce. We found eating the chicken with the yoghurt enhanced the flavours more. Please note: Marinating time is not included. Enjoy
- 1 kg chicken thigh
- 200 g natural yoghurt
- 1 tablespoon fresh ginger, grated finely
- 1 tablespoon garlic, grated finely
- 1 tablespoon tandoori paste
- 1⁄2 teaspoon tandoori color powder (food colouring, if available)
- 2 teaspoons cumin seeds, ground
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon turmeric powder
- In a large bowl, add yoghurt, ginger, garlic, tandoori paste, food colour, cumin, coriander, garam masala, salt, chilli and turmeric bowl and mix well.
- Once completely mixed, rub mixture into chicken covering all the chicken.
- Seal chicken in the bowl with cling wrap or zip lock bag and marinate in the fridge for at least 2 hours or up to two days.
- Pre-heat the oven to it's highest setting and bake chicken for 20 minutes.
- After 20 minutes reduce the oven heat to 120oC/248oF and cook until tender.
- Serve with steam rice, salad and plain yoghurt.