A bowl serving tandoor chicken

Tandoor chicken

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

More effort

Serves 4

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

Nutrition and extra info

Nutrition: per serving

  • kcal536
  • fat31g
  • saturates6g
  • carbs5g
  • sugars3g
  • fibre3g
  • protein59g
  • salt1.08g
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Ingredients

  • 4 chicken legs, skin removed
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 4 skinless chicken breasts
  • 1 lime, cut into wedges
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • green chutney, to serve (see our recipe)
  • a few mint leaves, chopped

For the first marinade

  • 4 tsp Kashmiri chilli powder
  • 1 tbsp ginger & garlic paste
  • 1 lime, juiced
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

For the second marinade

  • 2 tsp Kashmiri chilli powder
  • 2 tsp ginger & garlic paste
  • 1 tbsp lime juice
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 ½ tsp paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 80g natural yogurt
  • 1 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 1 tbsp vegetable oil

Method

  1. 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.

  2. 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.

  3. 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 (see our recipe). Serve with lime wedges for squeezing over.

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