Tandoor chicken

This Indian chicken dish has two marinades and takes more effort, but the wonderful spicy flavours are well worth it – it's a guaranteed crowd-pleaser

Prep:30 mins
Cook:30 mins
Plus at least 6 hrs chilling

Serves 4
More effort

Nutrition per serving

kcal 536
fat 31g
saturates 6g
carbs 5g
sugars 3g
fibre 3g
protein 59g
salt 1.08g

Ingredients

4 chicken legs, skin removed
4 skinless chicken breasts
1 lime, cut into wedges
green chutney, to serve
a few mint leaves, chopped
4 tsp Kashmiri chilli powder
1 tbsp ginger & garlic paste
1 lime, juiced
2 tsp Kashmiri chilli powder
2 tsp ginger & garlic paste
1 tbsp lime juice
1 ½ tsp paprika
1 tsp turmeric
80g natural yogurt
1 tsp garam masala
1 tbsp vegetable oil

Method

Slash the flesh of the chicken pieces roughly 1cm apart. Put the chicken and all the first marinade ingredients in a bowl and mix well. Leave in the fridge for at least 2 hrs, and up to 4 hrs.
Blend all the ingredients for the second marinade together. Remove the chicken from the first marinade and put it in a clean bowl. Add the second marinade and rub it into the chicken, then chill in the fridge for at least 4 hrs.
Light a barbecue with a lid, load the coals on one side and get them to a point where they are white-hot, then let them cool a little. Don’t put the chicken directly over the heat, otherwise the spices will burn. Barbecue on a medium heat with the lid on for 10-15 mins or until cooked through, turning them once. (Or heat oven to 200C/180C fan/gas 6 and cook the chicken on a baking tray for 30 mins or until cooked through.) Sprinkle with mint and spoon over some green chutney, if you like. Serve with lime wedges for squeezing over.