Recipes Winter Recipes

Tandoori Chicken

12 June 2017
Tandoori Chicken Skewers on a Metal Baking Tray

For all the Russians out there, next time you are cooking shashlik (traditional lamb skewers cooked over coals), try this tandoori chicken recipe as well, you can thank me later.

This tandoori chicken is a Pakistani recipe, they also know a thing or two about cooking over coals.

Tandoori chicken can be cooked in the oven but it tastes out of this world when cooked over coals. If you are Russian or Pakistani, you know what I mean.

Tip: This marinade also makes very nice baked chicken wings!

 

Tandoori Chicken

Ingredients:

(1 large zip lock plastic bag)

200g natural or Greek yoghurt

2cm knob of fresh ginger (to make 1 Tbsp finely grated ginger)

2 large or 3 small cloves garlic

1 Tbsp tandoori paste (I used Patak’s brand)

2 tsp ground cumin

2 tsp ground coriander

1 tsp garam masala

1/2 tsp turmeric

1/2 tsp salt

1kg chicken thigh filletsTandoori Chicken Ingredients

Method:

1. Finely grate the fresh ginger and finely dice the garlic.Finely grating ginger and finely dicing garlic

2. Cut the chicken thigh fillets into thirds.Chicken thigh fillets cut into thirds

3. Add all of the ingredients (except for the chicken) to a large zip lock bag and squeeze the marinade back and forth in the bag until combined.Making tandoori chicken marinade in a zip lock bag

4. Add the chicken to the zip lock bag, seal the bag and massage the chicken until it is evenly coated.Adding the chicken to the tandoori marinade in a zip lock bag

5. Put the sealed bag of chicken in the fridge to marinade for at least 2 hours.Marinading the tandoori chicken in the refrigerator

6. Cooking option 1: Thread the chicken onto metal skewers (if you have them) and cook over a coal barbecue, shashlik-style. Cooking tandoori chicken over coals

Cooking option 2: If you don’t have a coal BBQ, put them on a foil-lined baking tray (spray with oil to minimise sticking) and bake in a pre-heated oven at maximum heat for 20 minutes. Then turn the heat down to 120 degrees Celsius for a further 5 minutes or until the chicken is cooked through.Baking tandoori chicken in an oven

7. Serve the chicken while it is hot. Enjoy it as is or make a nice wrap with some wholemeal Lebanese bread and salad.Tandoori Chicken Skewers on a Metal Baking Tray

Credit: Original recipe by Nighat Hassan

Which other foods do you cook over coals?

Happy eating!

– Rachel

Tandoori Chicken

Yield: 8 skewers

Ingredients

  • (1 large zip lock plastic bag)
  • 200g natural or Greek yoghurt
  • 2cm knob of fresh ginger (to make 1 Tbsp finely grated ginger)
  • 2 large or 3 small cloves garlic
  • 1 Tbsp tandoori paste (I used Patak's brand)
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 1kg chicken thigh fillets

Instructions

  1. Finely grate the fresh ginger and finely dice the garlic.
  2. Cut the chicken thigh fillets into thirds.
  3. Add all of the ingredients (except for the chicken) to a large zip lock bag and squeeze the marinade back and forth in the bag until combined.
  4. Add the chicken to the zip lock bag, seal the bag and massage the chicken until it is evenly coated.
  5. Put the sealed bag of chicken in the fridge to marinade for at least 2 hours.
  6. Cooking option 1: Thread the chicken onto metal skewers (if you have them) and cook over a coal barbecue, shashlik-style.
  7. Cooking option 2: If you don't have a coal BBQ, put them on a foil-lined baking tray (spray with oil to minimise sticking) and bake in a pre-heated oven at maximum heat for 20 minutes. Then turn the heat down to 120 degrees Celsius for a further 5 minutes or until the chicken is cooked through.
  8. Serve the chicken while it is hot. Enjoy it as is or make a nice wrap with some wholemeal Lebanese bread and salad.
http://www.theseasonaldietitian.com/tandoori-chicken/

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