I think Tandoori Chicken is one of most well known dishes in Restaurants and rightly so: It's absolutely delicious! But to get the flavours right without an authentic tandoor is tricky! Well I'm pleased to say, I might just have done it! I've tried this recipe on a gas grill and a charcoal grill and the flavours are amazing! In the oven, you do miss the grill flavours but it is still very good. So please do try it.
If you are vegetarian, use this marinade for tandoori vegetables like partly-cooked potatoes, peppers, mushrooms, cassava, onions etc and marinate them for 2-3 hours.
And if you're vegan, just substitute vegan yoghurt in the recipe and marinate your vegetables for 2-3 hours! ENJOY!
Tandoori Chicken Marinade Recipe Prep Time: 15 minutes (Approx)
Marinate Overnight
Serves 4-5 People
INGREDIENTS:
2 KG Chicken Legs & Thighs, skinned, cut up and scored (Or Use Vegetables)
A pinch of freshly Ground Black Pepper
1/2 tsp. Mint Sauce or Chopped Fresh Mint
1/2 tsp. Methi Leaf Powder (Kasturi Methi)
1 tbspn Malt Vinegar
3/4 Cup (200ml) Greek, Plain Yogurt or Vegan Yoghurt
1/2 tsp. Roasted, Ground Cumin Powder
1 tsp. Garam Masala
1 tbsp. Ginger-Garlic-Chili Paste
Red/Orange Food Color
1 tsp Salt
2 tbsp. Vegetable Oil
METHOD:
Blend all the marinade ingredients in a bowl.
Prepare a zip-tight bag as shown in the video to add the marinated chicken to.
Wear gloves before marinating the chicken.
Add the marinade to the chicken making sure to get it into the cuts.
Place into the bag and marinate overnight.
Cook on the barbecue straight from the fridge or roast in the oven @ 200º for 30-40 minutes.
Serve with Naan Bread and Coriander Chutney.
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