Tandoor chicken

Recipe by: Darina Allen

Roast chicken marinated in creamy yoghurt and spices is a delicious and flavoursome dish that combines beautifully with and Naan bread and lime pickle

Tandoor chicken

SERVES

4

PEOPLE

PREP TIME

140

MINUTES

COOKING TIME

20

MINUTES

Ingredients

  • 2 large tsp cumin seeds

  • 2 large tsp coriander seeds

  • 2cm cinnamon stick

  • 1 tsp peppercorns

  • ½ tsp turmeric

  • 2 large tsp Kashmiri (mild) chilli powder

  • 1 slim wedge small red onion

  • 4 garlic cloves, green sprout removed

  • 2 large mild red chillies, deseeded and finely chopped

  • 200ml rich yoghurt

  • 1 chicken, spatchcocked

Method

  1. Toast the cumin in a dry pan over low heat until it smells slightly smoky and starts to crackle, then chuck it in a large pestle and mortar.

  2. Add the coriander, cinnamon and peppercorns and grind to a fine powder. Add the turmeric, chilli powder, onion and garlic and a good amount of salt. Grind to a fine paste.

  3. Add the chillies and yoghurt. Rub the chicken well with the paste. Leave at room temperature to marinate for a few hours.

  4. When you are ready, get your barbecue going, but spread the coals well so it is not too hot. Lay the chicken as flat as you can and barbecue on both sides until cooked through. Pay particular attention to the legs.

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