The iconic tandoori style chicken comes from my family's home region in India and it's a dish that we are very proud of. Our family barbeques have never involved sausages or burgers, but are instead all about tandoori chicken, lamb kebabs and spicy chutneys.
Traditionally, tandoori chicken is cooked with a whole bird that has been infused with flavour through a distinct two-stage marinading process. This involves using a wood burning clay oven that is cylindrical in shape and built into the ground.
The tandoor oven is what gives this amazing dish its unique flavour, texture and smoky fragrance. It's the Kashmiri chillies that give it the iconic red colour (not the luminous red we are used to seeing in restaurants). As difficult as it is to replicate these flavours (I have been trialling and testing for years), I think that I have a pretty good tandoori chicken recipe here.
I am very passionate about this dish, and not only do I love to eat it, but I really enjoy putting it together too. If you have time it's great to let the chicken marinade for as long as possible but if you dont have time then you can cook it staright away too so it's a great mid week meal. So if you want to make your barbeque something special this year or just enjoy a quick, light meal in the evening give this tandoori chicken recipe a go!
To buy the main ingredients for my Tandoori, check out my curry kit here.
I always have this chicken recipe as a starter with a green salad. The one thing you have to have with this tandoori chicken is raw onions that have been soaked in salted water, drained and then drenched in lemon juice.
|of which saturates (g)
|of which sugars (g)