- Preparation Time30 mins
- Cooking Time50 mins
For the chicken
For the spice rub
For the tandoori sauce
For the garnish
1)Preheat an oven or barbecue to 180 degrees C.
2) Rinse under cold water and remove all the skin.
3) With a sharp knife, make 3 deep incisions in each breast, 3 in each thigh and 2 on each drumstick. Then with a butcher knife, cut each chicken into quarters. First, cut the chicken in half down the middle. Second, cut the legs off where the thigh meets the body. Lastly, remove each breast, keeping the wings attached. Place the pieces of chicken on a large plate.
4) Remove the chicken from the refrigerator. Skewer the legs starting from the drumstick end, through to the thigh so that the leg is spread out straight for even roasting. Skewer the breasts starting from the wing, through the breast so that the wing is spread out straight for even roasting.
5)Rub the paste evenly over the chicken legs and breasts. Set the chicken aside for 15 minutes to let the flavors absorb.
6) Rub the sauce evenly over the chicken legs and breasts, thoroughly covering the chicken. Cover and place in the refrigerator to marinate for 4 hours.
7) If cooking the chicken in an oven, place the chicken in a shallow roasting pan lined with foil to catch the drippings.
8) If cooking the chicken on a barbecue, place the chicken directly on the barbecue with a pan underneath it to catch the drippings.
9) Roast for 10 minutes, then remove and baste with the melted butter and drippings from the bottom of the pan. Return the chicken back to the heat and roast for another 30 to 40 minutes, or until juices run clear when pierced with a fork, basting a couple more times during cooking.
For the spice rub:
1) In a small bowl, combine the salt, chili powder and lemon juice to make a thick paste.
For the tandoori sauce:
1) In a large bowl, combine the yogurt, cream, ginger paste, garlic paste, cumin, garam masala, and saffron. Whisk everything together until it is well mixed.
For the garnish:
1) Wash and drain the salad greens and slice the onion and the lemon.
For the assembly:
1) Arrange 1 leg and 1 breast on each plate, with mixed salad greens, a lemon wedge, and onion slices in the middle.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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