1 tsp saffron threads, roasted and crushed
1 chicken, jointed
6 tbsp fresh lemon juice
3 tsp salt
½ bunch fresh coriander
1 ½ tsp coriander seeds, toasted and ground
1 tsp cumin seeds, toasted and ground
1 inch piece ginger root (scraped & coarsely chopped)
2 cloves garlic
1 knob tumeric (fresh)
1 tbsp red food colouring, optional
½ tsp cayenne pepper
5 tsp ghee
700 ml yoghurt.
Take the chicken and cut down either side of the spine removing the backbone of the chicken
Cut the chicken into smaller pieces
Cut deep grooves into the skin of the chicken so the marinade can soak into the meat.
Squeeze some fresh lemon juice on to the chicken and season with salt
Toast cumin and coriander in the oven until golden brown
Place black pepper, saffron, cayenne pepper, toasted cumin and toasted coriander seeds in a Morgan pestle and grind until the ingredients form a fine powder.
Add yogurt to the spices along with roughly chopped garlic.
Add roughly chopped fresh mint and coriander.
Add 3-5 drops of red food dye to the ingredients and stir until the colour. has blended right through the Tandoori mixture.
Add the Tandoori mixture to the chicken and mix through using your hands.
Let the chicken marinade in the Tandoori mixture for 12- 24 hours
When ready, skewer the chick close to the bone and pace in the oven until cook through.
Squeeze some fresh lemon juice over the chicken and garish with fresh coriander
Serve with Nan bread and Raita.