Recipe: Tandoori Chicken


1kg fresh chicken rinsed
2 shallots, sliced
2 green chillies, sliced
1 lime cut into wedges
Coriander & Mint Chutney (see recipe below)

Tandoori Marinade
5 cloves of peeled garlic
5cm ginger, sliced
250ml plain yogurt
3 tbsp lemon juice
1½ tsp of salt
1 tsp chilli powder
1 tsp ground cumin
1 tbsp ghee (clarified butter),butter or olive oil

1. For the Tandoori marinade, grind the garlic and ginger to a paste in a mortar. Combine this
paste with the rest of the marinade ingredients in a bowl and mix well.
2.Skin, wash and clean the chicken, and cut into serving pieces. Make incisions with a sharp
knife on the breast and legs. Then rub the marinade into the chicken and refrigerate overnight
to marinate.
4.Preheat the oven to 200ºC (400ºF). Roast the marinated chicken in the oven for 30 minutes
until done. Serve with freshly sliced shallots, green chillies and lime wedges and a small bowl
of Coriander & Mint chutney on the side.

Coriander & Mint Chutney 


5 green cardamom pods bruised
3 cloves
1 tsp ground turmeric
1 tsp fenugreek seeds, soaked for 20 minutes and drained
50g mint leaves
50g coriander leaves
2½ cm ginger sliced
5 cloves garlic, peeled
¼ cup white vinegar
2 tbsp gingelly oil or sesame oil
2 tbsp oil

1. Grind all the ingredients, except the oils, in a blender or food processor until smooth.
2. Heat both the oils in an enamel or stainless steel pan over low heat and stir-fry the ground
ingredients for 10 minutes until aromatic and the oil separates from the chutney. Set aside
to cool. When completely cooled, store the chutney in an airtight glass jar.


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