24/03/2022
INGREDIENTS
8 skinless chicken thighs or legs (bone in)
Juice of 1 lemon, plus lemon wedges to serve
50g unsalted butter, melted
Pinch of Kashmiri chilli powder (from Indian food shops) or paprika
1 tsp each chaat masala (optional – from Indian food shops) and ground fenugreek
TANDOORI MARINADE
Juice of 1 lemon
1/2 cup (140g) thick Greek-style yoghurt
4 garlic cloves
1 long green chilli, seeds removed
1 tbs chopped ginger
2 tsp Kashmiri chilli powder or paprika
1 tsp each ground cumin and garam masala
2 tbs sunflower oil
MINTED YOGHURT CHUTNEY
2 mint sprigs, leaves picked, chopped
3/4 cup firmly packed coriander leaves, chopped
1/2-1 long green chilli, chopped
2 tsp caster sugar
Juice of 1/2 a lemon
150g thick Greek-style yoghurt
1/2 tsp ground cumin, toasted
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Tandoori-style chicken
SERVES
6
PREP TIME
25MINS
COOK TIME
25MINS
INGREDIENTS
20
DIFFICULTY
EASY
(0)
Tandoori-style chicken
Tandoori-style chicken
delicious. team
BY DELICIOUS. TEAM
DELICIOUS. TEAM
JUN 01, 2017
SAVE TO COOKBOOK
It doesn't get more classic than tandoori chicken, and this recipe is one you'll want to cook again and again. This recipe is an extract from I Love India by Anjum Anand (Quadrille Publishing, RRP $39.99). Available in stores nationally now.
INGREDIENTS
8 skinless chicken thighs or legs (bone in)
Juice of 1 lemon, plus lemon wedges to serve
50g unsalted butter, melted
Pinch of Kashmiri chilli powder (from Indian food shops) or paprika
1 tsp each chaat masala (optional – from Indian food shops) and ground fenugreek
TANDOORI MARINADE
Juice of 1 lemon
1/2 cup (140g) thick Greek-style yoghurt
4 garlic cloves
1 long green chilli, seeds removed
1 tbs chopped ginger
2 tsp Kashmiri chilli powder or paprika
1 tsp each ground cumin and garam masala
2 tbs sunflower oil
MINTED YOGHURT CHUTNEY
2 mint sprigs, leaves picked, chopped
3/4 cup firmly packed coriander leaves, chopped
1/2-1 long green chilli, chopped
2 tsp caster sugar
Juice of 1/2 a lemon
150g thick Greek-style yoghurt
1/2 tsp ground cumin, toasted
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METHOD:
1.Deeply score each chicken piece 2-3 times. Combine chicken, lemon juice and 1/2 tsp salt in a bowl. Marinate for 30 minutes.
2.For the tandoori marinade, place all ingredients in a food processor and whiz until smooth. Add to chicken and toss to coat. Chill for 4 hours or overnight.
3.Meanwhile, for the chutney, place all ingredients in a food processor and whiz until smooth. Chill until required.
4.Remove chicken from fridge 30 minutes before cooking. Combine butter and chilli powder. Preheat a barbecue or chargrill pan to medium-high heat. Grill chicken, turning and basting with butter mixture, for 20 minutes or until charred and cooked through. Sprinkle spices over chicken and serve with chutney and lemon wedges.
Thanking you All.
