It doesn’t get more classic than tandoori chicken, and this recipe is one you’ll want to cook again and again.

INGREDIENTS

  • 8 skinless chicken thighs or legs (bone in)
  • Juice of 1 lemon, plus lemon wedges to serve
  • 50g unsalted butter, melted
  • Pinch of Kashmiri chilli powder (from Indian food shops) or paprika
  • 1 tsp each chaat masala (optional – from Indian food shops) and ground fenugreek

TANDOORI MARINADE

  • Juice of 1 lemon
  • 1/2 cup (140g) thick Greek-style yoghurt
  • 4 garlic cloves
  • 1 long green chilli, seeds removed
  • 1 tbs chopped ginger
  • 2 tsp Kashmiri chilli powder or paprika
  • 1 tsp each ground cumin and garam masala
  • 2 tbs sunflower oil

MINTED YOGHURT CHUTNEY

  • 2 mint sprigs, leaves picked, chopped
  • 3/4 cup firmly packed coriander leaves, chopped
  • 1/2-1 long green chilli, chopped
  • 2 tsp caster sugar
  • Juice of 1/2 a lemon
  • 150g thick Greek-style yoghurt
  • 1/2 tsp ground cumin, toasted

METHOD

  • 1.Deeply score each chicken piece 2-3 times. Combine chicken, lemon juice and 1/2 tsp salt in a bowl. Marinate for 30 minutes.
  • 2.For the tandoori marinade, place all ingredients in a food processor and whiz until smooth. Add to chicken and toss to coat. Chill for 4 hours or overnight.
  • 3.Meanwhile, for the chutney, place all ingredients in a food processor and whiz until smooth. Chill until required.
  • 4.Remove chicken from fridge 30 minutes before cooking. Combine butter and chilli powder. Preheat a barbecue or chargrill pan to medium-high heat. Grill chicken, turning and basting with butter mixture, for 20 minutes or until charred and cooked through. Sprinkle spices over chicken and serve with chutney and lemon wedges.

Tandoori-style chicken recipe | delicious. magazine