Tandoori Chicken
Serves
4
Total Time
5hrs 30mins
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 ov...
- Ginger15 gpeeled
- Cumin seeds1 tablespoon
- Coriander seeds1 tablespoon
- Black peppercorns1 teaspoon
- Smoked paprika3 tablespoons
- Cayenne pepper1 teaspoon
- Ground turmeric2 tablespoons
- Garlic clove2
- Fresh chili2deseeded
- Onion100 g
- Extra virgin olive oil2 tablespoons
- Lime juice30 g
- Tomato paste70 g
- Greek yogurt80 g
- Pink himalayan salt flakesas needed
- Chicken leg4skin on, bone in
Ingredients
- 1. Add cumin seeds, coriander seeds, black peppercorns, smoked paprika, cayenne pepper and ground turmeric to a clean frying pan
- 2. Toast in frying pan until fragrant
- 3. Let cool
- 4. Transfer spices to TM5 bowl
- 5. Blitz with MC in place - approx 1 min/speed 10
- 6. 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
- 7. Blend - approx 10 sec, speed 4
- 8. Scrape down sides of TM5 bowl
- 9. Blend - approx 10 sec, speed 4
- 10. Scrape down sides of TM5 bowl
- 11. Place chicken into large baking dish & slash the skin in large diagonal strips
- 12. Rub marinade onto chicken and cover
- 13. Marinate in fridge - 4 hr
- 14. Heat grill to minimum 220°C (or hotter if available)
- 15. Grill chicken for around 20-30 minutes until well cooked
- 16. Serve with steamed rice, Naan bread or oven fries & a garden salad
Method
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