Tandoori chicken

This sounds good:

Tandoori Chicken

  • Skinless chicken pieces on the bone. Normally cheapest if you buy a whole chicken and joint and skin it yourself. Otherwise thighs work well.
  • Yoghurt – not too sharp. Greek or Bio works well. Around 400 ml will be enough for the marinade and the mint sauce.
  • 4-6 large garlic cloves, crushed.
  • 1″ piece ginger, peeled and very finely chopped.
  • Ground cumin and coriander. Use about 1 tablespoon of each.
  • Chilli flakes or powder. Adjust depending how hot
  • Lemon juice.
  • Salt.
  • 1 tablespoon oil.

1. Place yoghurt in large bowl, add spices, garlic, ginger, salt, oil, and lemon juice. Mix well.

2. Make several deep slashes in each chicken pieces, down to the bone. Add the yoghurt mix, and work yoghurt into chicken thoroughly.

3. Cover bowl, and leave for at least 2 hours. Overnight is better.

4. For the best results cook on a BBQ, otherwise heat oven to around 200C. Place chicken on non-stick baking tray, keeping the marinade in bowl. Cook for about 30 mins turning and brushing chicken with the marinade every 5 mins or so.

The chicken should start to char at the edges and the yoghurt form a crust.. If it is cooking too quickly reduce oven temp.

5. Serve hot or cold with mango chutney and a yoghurt and mint sauce. To make the yoghurt and mint sauce, take some of the yoghurt (not the marinade!) and add mint sauce (the type served with lamb) and a little mango chutney. Mix well, taste and adjust as required.

You can make this recipe using chicken breasts as well. This can be handy if making wraps.

You can also use the chicken in a butter chicken curry.

  • 1 large onion, finely sliced.
  • 3-6 large cloves of garlic, crushed.
  • 1″ piece ginger, peeled and very finely chopped.
  • 1 tsp each of ground coriander, cumin, chilli and turmeric.
  • 1 can plum tomatoes, blitzed or passata.
  • 100g (or more!) unsalted butter.
  • Fresh coriander, chopped.

1. Fry onion very slowly in oil or ghee until very soft and caramelised.

2. Add garlic and ginger, fry for 2-3 mins

3. Add spices, fry for another 2-3 mins.

4. Add tomatoes, and cook for around 10 mins.

5. Add chicken. Top up with water if required, so chicken is almost covered. Cook for about 20 mins.

6. Add butter, and stir well until it is incorporated into sauce. Add fresh coriander.

7. Serve with rice or naan breads.

If your tomatoes are very acidic you might need to add a little sugar. You can make the chicken a day ahead.

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