Tandoori Chicken
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 5hrs 30mins
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- Serves
- 4
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- Calories
- 444
Easy to make: just think ahead and marinate, then cue the salad and the naan for a completely yum family meal. Broil in a hot oven, or cook on the grill if you prefer. Serve with steamed rice, Naan bread or oven fries & a garden salad
Inspired by: https://tenina.com/recipes/tandoori-chickenrecipe updated Dec 21, 2021
Ingredients
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- Ginger
- 15 g
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- Cumin seeds
- 1 tablespoon
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- Coriander seeds
- 1 tablespoon
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- Black peppercorns
- 1 teaspoon
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- Smoked paprika
- 3 tablespoons
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- Cayenne pepper
- 1 teaspoon
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- Ground turmeric
- 2 tablespoons
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- Garlic clove
- 2
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- Fresh chili
- 2
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- Onion
- 100 g
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- Extra virgin olive oil
- 2 tablespoons
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- Lime juice
- 30 g
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- Tomato paste
- 70 g
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- Greek yogurt
- 80 g
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- Pink himalayan salt flakes
- as needed
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- Chicken leg
- 4
Tools
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Stove
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Grill
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TM5
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Baking dish - 2 quart
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Tm5 bowl
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Frying pan
Step preview
- Add cumin seeds, coriander seeds, black peppercorns, smoked paprika, cayenne pepper and ground turmeric to a clean frying pan
- Toast in frying pan until fragrant
- Let cool
- Transfer spices to TM5 bowl
- Blitz with MC in place - approx 1 min/speed 10
- Then add garlic clove, fresh chili, onion, extra virgin olive oil, ginger, lime juice, tomato paste, greek yogurt and pink Himalayan salt flakes to the TM5 bowl
- Blend - approx 10 sec, speed 4
- Scrape down sides of TM5 bowl
- Blend - approx 10 sec, speed 4
- Scrape down sides of TM5 bowl
- Place chicken into large baking dish & slash the skin in large diagonal strips
- Rub marinade onto chicken and cover
- Marinate in fridge - 4 hr
- Heat grill to minimum 220°C (or hotter if available)
- Grill chicken for around 20-30 minutes until well cooked
- Serve with steamed rice, Naan bread or oven fries & a garden salad