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Chicken in a Tandoori Marinade

Indian influenced Yoghurt and spice marinated chicken pieces. Traditionally cooked in a tandoor clay oven.

  • Skill: 4 Eggs
  • Recipe Type: Sub Recipe
  • Preparation Time: 2 hours 30 minutes
  • Service Time: 20 minutes
  • Perfect For: Banqueting, Bar Food, Main Courses, Starters

Ingredients

This recipe makes x 300g portion(s).

Ingredients List Quantity Cost
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Required Sub Recipes

Equipment Needed

Fine grater
Large mixing bowl
Spoon
Char grill
Roasting tray
Tongues

Allergens

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Sub-recipe Allergens

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Method

Preparationimage

  1. Chicken – Remove skin from chicken pieces, make  a few small incisions in the chicken
  2. Limes – Juice the limes
  3. Shallots – finely dice 1mm
  4. Ginger – finely grate
  5. Garlic – finely grate

For the chicken:

  1. Mix the smoked paprika, juice of the two limes and the diced shallot together
  2. Mix the chicken with the paprika mix until it is evenly covered
  3. Cover and place in the fridge

For the marinade:

  1. Mix together the yoghurt, garlic, garam masala, turmeric, chilli powder, tomato puree, madras powder, cumin and coriander
  2. Mix into the chicken, cover and leave in the fridge for at least 2 hours, over night is best if possible.

Cooking:

  1. Preheat the oven to 200°c
  2. Heat up the char grill on high
  3. Remove the chicken from the marinade and shake a little of the marinade off
  4. Brush with a little oil and place on the hot char grill
  5. Colour on both sides (do not try and move the chicken until it naturally releases from the char grill or you will loose all of the nice char lines)
  6. Once you have char lines on both sides place the chicken on a roasting tray and place it in the oven
  7. Cooking until the chicken is fully cooked through
  8. Remove and serve

Nutritional Information

Nutritional data per portion, view full nutrition table

Calories (kcal) Protein Total Fats Of which Saturated Fats Carbohydrates Of which Sugars Fibre Salt
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