Tandoori-style chicken

Name: Tandoori-style chicken
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
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; 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; 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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Prep Time: 25 minutes

Cook Time: 25 minutes

Total: 50 minutes

Servings: 6

Cost: $9.35 /serving

Author : delicious. team

tandoori chicken chicken thigh

Instructions

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Step 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.

Step 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.

Step 3

Meanwhile, for the chutney, place all ingredients in a food processor and whiz until smooth. Chill until required.

Step 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.

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