Best-ever tandoori chicken
- June 2008
- Serves 6
- Takes 15 min to make, 15-18 min to barbecue, plus 1½-6½ hours’ marinating
This barbecued tandoori chicken recipe is best enjoyed in the sunshine with mint raita and warm coriander naan bread.
- 28.8g (8.5g saturated)
- 46.3g (6g sugar)
- 4 free-range chicken legs
- 4 boneless and skinless free-range chicken thighs
- 3 skinless free-range chicken breasts, cut into large pieces
- Juice of ½ lemon
- 1 tbsp paprika
- 6 garlic cloves, crushed
- 7.5cm piece fresh ginger, sliced
- 3 tbsp sunflower oil, plus extra for brushing
- 1½ tsp cardamom seeds, finely ground
- 2 tbsp garam masala
- 250ml wholemilk natural yogurt
- 40g unsalted butter, melted
- Mint raita and warm coriander naan bread, to serve
- Make a few 5mm deep slashes on both sides of each chicken leg and thigh, and put into a large glass bowl with the breast pieces. Sprinkle with the lemon juice, paprika and a good pinch of salt, and rub everything in. Cover and set aside for 30 minutes.
- Meanwhile, put the garlic, ginger, oil, cardamom, garam masala and yogurt into a liquidiser or food processor and blend thoroughly until smooth. Pour onto the marinated chicken and mix well. Cover and chill for at least 1 hour or up to 6 hours.
- If you are using a charcoal barbecue, light about 30 minutes before you want to cook. If using a gas barbecue, preheat 10 minutes before you want to use it.
- Lift the chicken out of the marinade, shake off the excess, then thread the breast pieces and thighs onto long metal or bamboo skewers, leaving 3-4cm between each 1 so that the heat can circulate. Brush the chicken lightly with oil, and brush the bars of the grate well with oil. Place the skewered chicken and the legs onto the grate and cook directly over a high heat for 4 minutes each side – use a wide spatula to release them from the grate a few times during the first 1-2 minutes, to prevent sticking. Turn occasionally, so they’re nicely marked by the grate and charred a little here and there.
- Lift the chicken off the grate onto a plate and brush with the melted butter. Turn off the middle burner or push the coals to either side of the grate. Return the chicken to the grate and continue to cook over an indirect high heat for 3-5 minutes each side or until cooked through – the juices from the thickest part of the leg should run clear when pierced. Divide between plates and serve with a mint raita, warm coriander naan bread and lemon wedges to squeeze over, if you like.
Cooking temperature: Direct and indirect high heat.
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