Tan­doori-style chicken.

Makes 8 pieces (can be dou­bled)

Halliday - - Food & Wine -


8 skin­less chicken thighs, legs, or both Slice of un­salted but­ter

A lit­tle pa­prika or Kash­miri chilli pow­der 1 tsp chaat masala

1 tsp ground fenu­greek


2½ tbsp lemon juice, plus lemon wedges, to serve 1 rounded tsp salt

½ cup full-fat plain yo­ghurt

4 large gar­lic cloves

1 long green chilli, de­seeded (op­tional)

1 tbsp roughly chopped gin­ger

1 ½-2 tsp Kash­miri chilli pow­der or pa­prika (for colour) 1 rounded tsp ground cumin

1 rounded tsp garam masala (fresh if pos­si­ble)

2 tbsp veg­etable oil


1½ tsp mint leaves, chopped

¾ packed cup co­rian­der leaves and stalks, chopped ½-1 long green chilli

2 tsp sugar

1 tsp lemon juice, or to taste

2/3 cup plain yo­ghurt

½ tsp roast and ground cumin seeds


Slash each piece of chicken 3 times down to the bone at the thick­est parts of the flesh. Place in a bowl and mar­i­nate in about half the lemon juice and half the salt for 30 min­utes if pos­si­ble. Blend to­gether all the in­gre­di­ents for the mari­nade (ex­cept the lemon wedges) un­til smooth (add the ex­tra lemon and salt if you didn’t mar­i­nate it as above). Add to the chicken and leave to mar­i­nate for as long as pos­si­ble – prefer­ably overnight, cov­ered in the fridge – but for at least 3 to 4 hours.

To make the minted yo­ghurt chut­ney, blend all in­gre­di­ents to­gether un­til smooth, then taste and ad­just the sea­son­ing.

Re­move the chicken from the fridge 30 min­utes or so be­fore cook­ing. Pre­heat the bar­be­cue to a medium-high heat, or pre­heat your oven grill to a fan-as­sisted high set­ting and line a bak­ing sheet with foil.

Place the chicken on the bar­be­cue and cook, turn­ing of­ten and mov­ing around to pre­vent burn­ing and hot spots, un­til charred and cooked through, 20 to 22 min­utes. Or place the chicken on the pre­pared bak­ing sheet un­der the grill, and grill un­til charred on both sides and cooked through; it should take the same amount of time. If it is cooked but not very brown, move closer to the grill bars for a few min­utes at the end of cook­ing time.

Melt the but­ter and mix with pa­prika or chilli pow­der, if you like, then use to baste the chicken. Sprin­kle over the chaat masala and ground fenu­greek, and serve with lemon wedges and minted yo­gurt chut­ney.

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