I have made this recipe many, may times since I came across it. It was always a big hit when I made it for events when I was a corporate caterer. And it’s so easy too! We like to cook the chicken on the barbecue but it works just fine in a hot oven, say 425 F; if you have a convection oven, even better. Make sure to cook the chicken on a rack placed inside a baking sheet or on the rack of broiler pan.
2 ½ lbs. chicken parts (all wings make a great appetizer)
2 Tbsp. vegetable oil
2 cloves garlic, minced
2 Tbsp. mild curry paste (I like Patak’s)
1 Tbsp. lime juice
½ tsp. salt
If using all wings, cut them apart at the joint, removing the tip for stock, if you like. Or, you can buy them already divided. Combine the marinade ingredients. Toss with the chicken to coat. Cover and place in the fridge for up to 24 hours.
To cook in the oven: place the chicken on an oiled rack over a broiler pan. Preheat the oven to 425 F (convection if you have it, to 400 F). Place in the oven and roast, turning once if not using convection. Roast for about 20 – 25 minutes, until juices run clear; roasting longer if you are using other chicken parts.
To cook on the barbecue: place the chicken on a rack over the coals and cook until done; about the same timing as above.
A great accompaniment to the Tandoori chicken when serving as a meal is a Tomato Cucumber Salad. For the recipe click Indian Tomato Cucumber Salad.