Tandoori Chicken

Ingredients

• 1 whole chicken (pre-cooked, about 1.4 kg)
• juice of one lime
• Salt
• Pepper (freshly ground)
• 250 g plain yogurt
• 4 tbsp white wine vinegar
• 2 tbsp peanut oil
• 1 onion
• 1 Garlic clove
• 1 tbsp freshly grated ginger
• 2 tsp coriander
• 2 tsp cumin
• 0.25 tsp turmeric
• 2 tsp sweet paprika
• 0.5 tsp chili powder

Instructions

1. 1.

   Separate the legs and breasts from the chicken, rinse under running cold water and pat dry. Score the skin, rub with lime juice, salt, and pepper, and let rest for 30 minutes.

2. 2.

   For the spice paste whisk yogurt with vinegar and oil. Finely chop the onion and add it with the pressed garlic. Add all remaining spices and mix into a smooth paste. Pat the chicken pieces dry, place in a greased baking dish, and coat thoroughly with the paste. Cover with foil and refrigerate overnight to absorb flavors; if the paste slides off, reapply as needed. Remove the chicken 1 hour before roasting, recoat, and bake at 200°C for 30 minutes. After two-thirds of the cooking time, remove the foil.

3. 3.

   Serve with papadums as desired.