Tandoori Chicken
A super simple yet all time favorite for my BBQ’s. Tender chicken marinated in Indian spices and yoghurt overnight, then grilled over hot charcoal.
Ingredients – serves 4
4 chicken breasts or legs
Masala paste:
1 tsp Paprika
1 tsp Turmeric
1 tsp Cayenne pepper
2 tsp Garam masala
Pinch of salt / pepper
3 tbsp vegetable oil
2 cloves crushed garlic
2 inch piece of fresh ginger chopped
3 tbsp fresh cilantro chopped
(1 tsp Red food coloring if you want it to be red)
2 tbsp plain yogurt
Juice of ½ a lemon
Method:
Mix all the paste ingredients together using a pestle and mortar to pound them into a paste, or a food blender.
Add paste to a bowl, add chicken and make sure all the chicken is covered in the paste. Leave to marinade for 2 hours or overnight.
You can cook this either on a BBQ grill, or just on a frying pan, griddle pan, or even just place in the oven. The chicken breast, depending how thick it is should only take 3-4 minutes each side, or 15 minutes in a hot oven at 380F.
If you’re using chicken on the bone it will take a bit longer, so if using an oven place legs in at 380f for approx 25 minutes, turning once or twice.