Few of us are lucky enough to have an authentic 'Tandoor' oven, but once marinated, this chicken can be cooked in a number of ways more suited to the home cook. Thread it on a skewer then barbecue or grill it, or try roasting it in a very hot oven - provided you don't overcook it, it'll taste delicious every time. In the summer I tend to barbecue mine, but the rest of the time I grill. Just ensure the edges of the meat are singed just enough to give the look, taste and texture of the tandoori chicken we all know and love.
This recipe took me six years to perfect and is one the all time favourites in my house. Even eaten regularly, it still feels like a special treat. I hope you love it as much as we do.
INGREDIENTS
1kg chicken thigh fillets
500g natural yoghurt
2 tbsp fresh ginger, chopped finely
2 tbsp fresh garlic, chopped finely
2 tbsp tandoori paste (from a jar is fine - I use Pataks)
1/2 tsp red tandoori food colouring (optional, but gives a great colour)
1 tbsp ground cumin
1 tbsp ground coriander
2 tsp garam masala
1 tsp chili powder
1 tsp ground tumeric
2 tsp salt
METHOD
1] Blend garlic, ginger and 2 tbsp of the yoghurt to a smooth puree.
2] In a large bowl, add the puree to the rest of the yoghurt, then mix in the food colouring, salt and all the spices, stirring until thoroughly combined.
3] Using a sharp knife, slash the surface of each of the chicken thighs two or three times - this helps the marinade permeate the meat more deeply.
4] Thoroughly coat each piece of chicken as you submerge them in the marinade. Cover the dish tightly and refrigerate for at least 8 hours. (Overnight is good, but 48 hours is even better).
5] Thread each piece of chicken on long barbecue skewers. Grill on high, turning frequently until cooked.
Great served hot with salad and raw onion relish, but can also be eaten cold or used to make chicken tikka masala (my recipe for this will follow soon).
(Serves 4)
In the words of our future Prime Minister (Jeremy Clarkson), "BIBLICAL!"
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