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Tandoori chicken
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Total Time: 1 hour 45 minutes
Tender tandoori chicken marinated overnight for maximum flavor.
Ingredients:
½ a lemon
4cloves of garlic
1-2fresh red chillies
7 cm piece of ginger
200 g low-fat natural yoghurt
1teaspoonground cinnamon
1heaped teaspoonground cumin
1teaspoonground coriander
1heaped teaspoonpaprika
12higher-welfare chicken thighs and drumsticks (1.5kg)
groundnut oil
900 g broccoli
1tablespoongaram masala
½ a bunch of fresh coriander
Instructions:
Start by peeling the garlic, deseeding the chillies, and roughly chopping them before placing them in a pestle and mortar. Add a good pinch of sea salt and bash into a rough paste. Transfer the mixture to a large bowl. Grate the ginger, add it to the bowl along with lemon juice, yogurt, ½ teaspoon of black pepper, cinnamon, cumin, coriander, and paprika. Mix well. Add the chicken and coat it with the marinade. Cover with clingfilm and refrigerate for about 12 hours. When ready to cook, let the chicken come to room temperature. Preheat the oven to 200ºC/400ºF/gas 6. Divide the chicken between 2 large pieces of tin foil, drizzle with oil, wrap, and place on a roasting tray. Bake for 30 minutes. Unwrap the foil, place the chicken directly on the tray, and bake for an additional 30 minutes until golden and cooked. While the chicken cooks, cut the broccoli into florets, season with garam masala, salt, and oil. Roast in the oven for 20 minutes until tender. Serve garnished with coriander leaves. Enjoy with rice and raita.