An all-time Indian classic and definitely one of our family favourites: we bring to you the Legendary Tandoori Chicken. Please note the time needed for marinating the chicken; it’s definitely worth it for the flavour.
Serves 4 as part of a feast
Ingredients
2 tsp Tandoori Masala blend
700g chicken thighs, skin off, bone-in (or 500g boneless)
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp salt
1⁄2 cup Greek yoghurt
2 tbsp lime juice
1 tbsp fresh coriander, chopped
To serve
4 pitta breads or wraps
Crispy salad leaves
4 tsp Zingy Mint and Coriander Chutney
4 tbsp Garlic Yoghurt
Method
Mix the chicken with the ginger, garlic and salt, and leave so the flavours can develop for at least 30 minutes. Meanwhile, combine the yoghurt with the Tandoori Masala spice blend and the lime juice.
After 30 minutes, add the chicken to the spiced yoghurt and leave to marinate for 2-3 hours (or longer if you can).
When it’s time to cook, preheat your grill to medium-high. Cook the chicken for 8-10 minutes, taking care not to burn.
Slice the largest piece in the middle to see if the juices run clear, otherwise grill for a couple of minutes longer.
Serve immediately onto warm pittas or wraps, then pile on your crispy salad leaves, zingy chutney and the garlic yoghurt.