Tandoori Chicken – Spiced Oven Roasted Chicken

3 lbs roasting chicken, cut up

1 large onion

1 tsp fresh ginger root

3 cloves garlic

2 tsp. cayenne

2 tsp garam masala

1/3 cup plain yogurt

2 tsp. salt

2 tbs tomato paste

1 tbsp corn starch

2 tbsp butter melted

Wash and dry chicken well with paper towel. Prick pieces all over to allow spices to penetrate.

Mince together onion ginger and garlic. Add cayenne, garam masala, yogurt, salt and tomato paste.

In mixing bowl, combine chicken and spice mixture, cover and leave to marinate for at least 2 hours, preferably overnight.

Before roasting, add corn starch and butter to chicken.

Preheat oven to 375 F.

Arrange chicken pieces in roasting pan, side by side, but not touching. Roast in hot oven for 20 minutes. Baste occasionally with marinade until chicken pieces are golden brown. Cooking time is approximately 35-40 minutes.

Indian Butter Chicken

(Serves Four)

• 4 chicken breasts
• 1 large onion finely chopped
• 3 tbsp butter
• 2 tsp crushed garlic
• 1 tsp ginger grated
• 1 tsp green chili peppers finely chopped *
• ½ tsp paprika
• 1 tbsp commercial curry powder
• 1 cup tomato sauce
• 1 tsp salt to taste
• 1 cup whipping cream or half and half
• 1 tbsp fresh coriander finely chopped **

*(green chilies can be found in Mexican food isle usually in a little can, I always use them because they add something special to the mix.)
** (I usually just use cilantro, as I’m not sure how to find coriander and if it’s just a British Indian thing to call cilantro by another name or not… so I use cilantro and turns out tasty either way)
***I usually double the sauce mixture for this recipe as people tend to like more sauce on their rice and for dipping.

Start by cutting the chicken into bite sized pieces and set aside. In a saucepan fry up the onions till golden brown. Add garlic, ginger, chilies, paprika and curry powder. Fry for a few seconds and then add tomato sauce, salt and chicken, slowly bringing it to a boil. Reduce the heat and simmer for about 20-45 minutes or until the chicken is cooked. A whipping cream and stir and simmer it until the chicken is tender, garnish with coriander. ***
(This is really nice if served with rice or naan or something. If you want it spicier add a pinch of cayenne pepper for spice. Though butter chicken need not be spicy.)