• 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 tumeric
• 1/2 cup ( 4 oz / 120 g ) plain yogurt

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.

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

by Pak101.com (few years ago!) / 1078 views