I love Tandoori Chicken. I have been making this for about 16 years!!!! Wow, that sounds like a long time! It really is juicy and delicious. Be careful not to overcook the chicken or it will dry out and not taste so great. The flavours on this chicken are just so fantastic!
We serve it with Cucumber Raita and it goes so perfectly well together.
Barbecue Tandoori Chicken
1 teaspoon of dried coriander
2 teaspoons of tumeric
2 teaspoons of garam masala
3 Garlic cloves, crushed
2 dried red chillies, chopped
1/2 small onion, finely chopped
1 inch piece of ginger, peeled and finely chopped
Juice of one lime, divided
Small bunch of fresh coriander, finely chopped
1 Tablespoon of olive oil
1 small pot/120 ml of Greek yoghurt
6 Chicken thighs, skin removed
First make your chicken rub. Do, this by adding the dried coriander, tumeric, garma masala, garlic, chillies, onion, ginger, Juice of 1/2 a lime, salt and fresh coriander in a mortar and pestle. Smash it around until a smoot paste forms. This will take about two minutes. Once you have done this, transfer the rub mixture to a medium sized bowl, add the yoghurt and the oil. Stir well to combine.
Place you chicken in a deep sided glass dish. Or whatever dish you are planning to marinade the chicken. Coat the chicken completely with the marinade and cover and refrigerate. I recommend this is done at least 8 hours before cooking. If you are going to make this chicken, you really do want to the flavours to come through. If you don't marinade it long enough, you won't get the flavour and will be disappointed. It can even be marinaded the day before cooking. What ever you do, don't skip this step!
I like to remove the chicken from the fridge and bring it to room temperature before cooking. Once you have done this, wrap each piece of chicken in foil. Have ready a hot barbecue. I use a gas barbecue and set it to high heat and leave it for about 10 minutes before cooking the chicken. Once the barbecue is up to temperature, add the chicken and leave to cook for about 7 minutes. With a set of tongs, turn over all the chicken and cook for a further 7 minutes. Not take your chicken off the barbecue and remove the foil wrappers. Place the chicken back on the barbecue, but only long enough to brown the outside. This will take around 5 minutes. Remove from barbecue, squeeze over lime juice and toss over fresh coriander.
This is great served straight off the barbecue and even great as leftovers.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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