INGREDIENTS
2 small
chickens, 750g (1
1/2 lb) each
1
teaspoon salt
1/2 tablespoon chilli powder
2 tablespoons lemon juice
500
ml (16 fl oz or 2 cups) thick plain
yoghurt
1
tablespoon grated fresh ginger
1/2 tablespoon crushed garlic
1/2 teaspoon cinnamon
1/2 teaspoon black cardamom powder
1/2 teaspoon ground clove
Dash of
red food colouring
3
tablespoons double cream
PREPARATION
Halve
chickens. Remove skin and make small deep cuts in the flesh. Mix together salt,
chilli powder and lemon juice. Rub this mixture over flesh and allow to
marinate for 2 hours. Beat yoghurt with ginger, garlic, cinnamon, cardamom and
cloves. Mix in red food colouring. Add cream and mix well. Leave chicken in
mixture for 1 hour. Thread halved chicken onto skewers and cook in Indian tandoori oven, or over hot charcoal, until chicken is well cooked. Serve hot,
garnished with onion rings and lemon wedges.
SERVES 4
