Remove the skin from the chicken and cut each piece into two. With a sharp knife, make 2-3 slits in each piece. Rub salt and lemon juice into the chicken pieces and set aside for half an hour.
Meanwhile, put the ginger, garlic, green chillies, coriander leaves and the yoghurt into a liquidiser and blend until smooth. Add the rest of the ingredients and blend again.
Pour and spread the marinade all over the chicken, especially into the slits. Cover the container with cling film and leave to marinate for 6-8 hours or overnight in the refrigerator.
Preheat oven to 240°C/475°F/Gas Mark 9. Line a roasting tin with aluminium foil (this will help to maintain the high level of heat required to cook the chicken) and arrange the chicken pieces in it. Place the roasting tin in the centre of the oven and bake for 25-30 minutes, turning the pieces over carefully as they brown and basting with juice in the roasting tin as well as any remaining marinade.
Remove from the oven, lift each piece with a pair of tongs and shake off any excess liquid.
*We had this last night and it's the closest I've got to restaurant tandoori chicken. We served it with a mixed salad with coriander and pickled jalapenos in it. And yes, I suppose this method would work for cat (the sauce is good enough to work with broccoli or even fence posts).
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