Tandoori-Style Chicken

By Anjum Anand
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Yes, you can make this on the barbecue. Yes, it's delicious. 

SERVES
4
 TO
6
TOTAL TIME

Ingredients

For the chicken:

  • 8 skinless chicken thighs, legs or both
  • A slice of unsalted butter, melted
  • a little paprika or Kashmiri Chilli (chili) powder
  • 1 teaspoon chaat masala
  • 1 teaspoon ground fenugreek

For the marinade:

  • 2 1/2 tablespoons lemon juice, plus lemon wedges, to serve
  • 1 rounded teaspoon salt
  • 120 grams (1/2 cup) full-fat plain yogurt
  • 4 large garlic cloves
  • 1 Indian green finger chilli (chile), deseed (optional)
  • 15 grams (1 tablespoon) roughly chopped root ginger (peeled weight)
  • 1 1/2 – 2 teaspoon Kashmiri chilli (chili) powder, or paprika (for colour)
  • 1 rounded teaspoon ground cumin
  • 1 rounded teaspoon garam masala (fresh is possible)
  • 2 tablespoons vegetable oil

For the minted yogurt chutney:

  • 7 grams (1 1/2 teaspoons) mint leaves, chopped
  • 20 grams (3/4 packed cup) coriander (cilantro) leaves and stalks, chopped
  • 1/2 -1 Indian green finger chilli (chile), stalk removed
  • 2 teaspoons sugar
  • 1 teaspoon lemon juice, or to taste
  • 150 grams (2/3 cup) plain yogurt
  • 1/3 teaspoon roast and ground cumin seeds
  • Salt

Directions

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