Tandoori Chicken Halves

Delicious Tandoori Chicken...especially for the Barbecue!

Never fret, if you need to you can also use an inside grill,
just bake first in 350 F oven for the first half-hour
then finish off the scrumptiousness on your indoor grill.

Prep Time : approx 4 - 6 hours

INGREDIENTS:
2 medium roasting chickens
( 3 lb or 1 1/2 kg ea)
1/4 cup ( 2 fl oz / 60 ml ) lemon juice
endive leaves for serving
tomato and chili relish for serving

For The Tandoori Paste
2 cloves garlic, peeled
1 in ( 2 1/2 cm ) peeled,
fresh ginger, chopped
1 tsp salt
2 tsp coriander seeds
2 tbsp lemon juice
2 tbsp vinegar
1 tsp cumin seeds
1/2 tsp chili powder
1 tsp turmeric
1/2 cup ( 4 oz / 120 g ) plain yogurt

METHOD:

Split chickens in half, cutting through the breast bone and back bone with a cleaver or a large sharp knife. Place cut-side down on a board, and press down the breast with the heel of your hand, to flatten.Place in a non metallic, wide container. Prepare the Tandoori Paste and rub it all over your chicken. Cover and marinate for 4 - 6 hours or overnight in the refrigerator.

Heat the barbecue and place chicken, skin-side up, on grill over the drip tray, using indirect heat. Cook with lid on for 40 - 45 minutes. Baste occasionally with any leftover Tandoori Paste .

Serve on a bed of endive. Accompany with tomato and chili relish or other relish of your choice and Nann Bread.

FOR THE TANDOORI PASTE

Blend all ingredients except the yogurt in an electric blender to a smooth paste.

Stir in the yogurt.

HINTS:

I get my butcher to cut up my chickens for me, saves loads of time and effort.

In winter, I use my indoor grill. First I bake the marinated chicken in a 350 F oven for 1 /2 hour and then I finish the chicken off on my indoor grill for the last 15 or 20 minutes, turning twice and basting with Tandoori Paste.

I also suggest making an extra batch of Tandoori Paste while chicken is marinating to use for the basting.

If you want to make your own Tomato and Chili Relish, here is mine, will make a separate post soon.

9 ripe tomatoes
3 onions
1 green sweet (bell) pepper
2 pods of hot pepper
1/2 cup sugar
1 teaspoon salt
1/2 t. cinnamon
1/4 t. cloves (powder)
1/2 t. nutmeg
1/2 t. allspice
1 1/2 cups white vinegar

Peel tomatoes, core them and put in a food processor, grind fine. Pour in a large pan on medium heat. Peel onions. grind them in a processor and pour juice and onions in pan with tomatoes. Core the peppers and grind, add them and all other ingredients and cook over medium heat until it has only a little liquid. Can in sterilized jars. Makes about 3 pints.

45 minutes

Serves: 6