Mix flour/spices/liquid ingredients & paste all together, add 1 tsp of sugar.
Careully, keeping the skin attached to the meat, peel back & make small slits for the garlic slivers, push firmly into the meat.
Take the marinade & rub onto the meat (really into the slits to permeate)
Carefully pull the skin back over & dip into remaining marinade, leave to infuse
Heat a deep fry pan of oil to a medium hot temperature
sift 3-4 tbsp of plain flour (maida) add 1 tsp of salt, a sprinkle of chilli powder & tandoor powder & (optional) food colour, mix a small amount of fizzy water and lightly beat to a batter consistency
Dip chicken pieces, shake off excess & carefully dip into oil with tongs, fry until tandoor is a rich colour & batter is starting to crisp
remove, drain on a wire rack, pat off excess oil & place in a medium oven until juices run clear inside (check the deepest part of flesh by the bone)
serve, eat & finger lick at regular intervals.
We ate it with garlic fries & fresh corn salsa sides
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