印度烤鸡 Tandoori

印度香料混合物 ：
小茴香籽6茶匙、茴香籽6茶匙、小豆蔻籽20个、黑胡椒1茶匙、小肉桂枝4支、丁香16个、豆蔻1个
印度烤鸡 ：
全鸡1只(约1300克，切成4块）
腌制香料 ：
黑胡椒½茶匙、姜20克、小葱头6粒、大蒜5瓣酸奶（优格）2汤匙、印度香料混合物3茶匙、
姜黄粉末1茶匙、辣椒粉2茶匙、盐1茶匙、红色食用色素（随意）
做法：
1. 热锅，将印度香料混合物炒至香，熄火，放置冷却。
2. 冷却后，用研磨器碾磨炒好的辛香料，过筛后置放一旁待用。(图1-2)
3. 以香料腌制鸡块至过夜，或至少3小时。放入涂油的烤盘，以上下火200°C预热烤箱。(图3-4)
4. 将印度烤鸡烘烤35至40分钟，或变成金黄色。(图5-6)
5. 从烤箱取出后，趁热配以印度烤饼一同享用。

Garam Masala Ingredients:
6 tsps cumin seeds, 6 tsps fennel seeds
20 cardamon seeds
1 tsp black peppercorns
4 small stick of cinnamon
16 cloves, 1 whole nutmeg
Chicken Tandoori:
1 whole chicken (about 1300g，cut into 4)
Marinated Ground spicepaste:
½ tsp black pepper, 20g ginger,
6 shallots, 5 cloves garlic
2 heaped tbsp yoghurt
3 tsp garam masala
1 tsp kunyit powder
2 heaped tsps chilly powder
1 tsp salt or to taste
red food colouring (optional)
Method:
1. Pan fry the garam masala spices till fragrant without any
oil, turn off heat & leave to cool.
2. Once cool, use spice mill to finely grind garam masala
spices. Sieve and keep aside. (pic 1-2)
3. Marinate the tandoori chicken with all its spices for minimum
3 hours, preferably overnight. Place in a greased tray
and preheat oven @200°C, top & bottom heat. (pic 3-4)
4. Bake tandoori chicken for 35- 40 minutes or till chicken
is browned. (pic 5-6)
5. Remove from oven and serve with naan.