INGREDIENTS

3 small roast chickens, about 1 pound each
3/4 teaspoon saffron strands
1 1/2 tablespoons boiling water
6 cloves garlic, peeled
1 1/2 tablespoon finely chopped fresh ginger
1 1/2 tablespoon lemon juice
3/4 teaspoon chili powder
1 1/2 teaspoon paprika
2 teaspoons garam masala
3 teaspoons salt
3 tablespoons ghee

COOKING METHOD

Skin the chickens, then make slits in the thighs, drumsticks, and breast in order to allow spices to penetrate

Soak saffron in boiling water for 10 minutes. Blend saffron with garlic, ginger, and lemon juice. Blend until smooth with blender. Scraped out blender jar and mix all other ingredients except ghee with the blended mix.

Dry the chickens, then rub in the spice mixture all over the chickens, especially in the slits made in the flesh. Cover and leave to marinate for 2 hours, or refrigerate overnight.

Preheat oven to 400 degrees F.

Put ghee in a roast pan and heat in oven for a minute, until ghee is melted. Spread ghee over base of pan.

Put chickens in pan, side by side but not touching, with breasts downwards. Spoon melted ghee over the birds. Roast in oven for 20 minutes.

Baste with ghee, turn birds on one side and roast for 15 minutes.

Turn over to other side, baste again, and continue roasting for another 15 minutes.

Turn birds with breast facing upwards, baste well with ghee and pan juices. Cook for another 10 to 15 minutes, basting every 5 minutes. Serve hot.

Parathas or naan roti and an onion salad are an excellent addition.

NOTES

A rotisserie oven is ideal for cooking tandoori chicken, but it will still be necessary to baste the birds because the skin has been removed.