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Appetizer, Brunch, Condiment, Cuisine, Dinner, Healthy recipes, Indian, Lunch, Meal type, Non-Indian, One pot meals, Quick and easy, Snacks  /  April 29, 2019

Chicken tandoori with mint chutney

by Kitchen Mai
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A yummy and healthy roasted chicken recipe, the Indian way along with a tangy, that tastes fantastic with a spicy mint chutney and naan

"Chicken tandoori with mint chutney - www.kitchenmai.com"

This chicken recipe, I am sure, needs to introduction.  As the title says, I am sharing with you my recipe of chicken tandoori and a mint chutney, to go with it.  This widely popular Indian recipe of roasted chicken, is actually made in clay ovens, called tandoor, hence the name. These smoky, roasted chicken pieces are flavoured with a yoghurt-based spice mix, and then cooked. Since, most of us don’t have tandoors at home, it is perfectly fine to roast the chicken in an oven or over the flame. While, I have pan roasted my chicken here, I have also given the instructions of how to oven-bake them as well.

For me, having chicken tandoori is incomplete without a mint chutney. And this combination is divine. So, if you love mint too, give this chutney a try. I bet you are going to lick your fingers off. The tandoori chicken and the chutney combination, is especially, very delicious. Moreover, since both of these are pretty easy recipes, don’t wait much longer to get cracking in the kitchen to make this.

You may also like,

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Red chutney stuffed tandoori pomfret recipe

Malai (creamy) chicken tandoori

Chicken seekh kebabs

"Chicken tandoori with mint chutney - www.kitchenmai.com"

Easy recipe

This easy chicken tandoori recipe simply involves, two steps – marinating and roasting. That is all you will need to do. Also, the marinade, comprises of easily available masalas at home. Similar is the case with the chutney.  You will need only a handful of ingredients and then blitz everything together. In case, you don’t prefer mint, you could team this up with some lightly spiced and chilled yoghurt as well.

The signature red colour of this roasted chicken, is achieved using either kashmiri chilli powder or food colour. This particular varierty of chilli powder is low on heat and high on colour. While I have used food colour, you may choose to not use it at all. The chilli powder or the colour, is only used for the look. It does not enhance the flavours or taste of the tandoori chicken in any way.

I have marinated the chicken pieces, overnight. This allows, all spices to seep in to the chicken well, resulting in succulent and juicy chicken tandoori. Additionally, this also means, your cooking time is greatly reduced. If marinating overnight looks challenging, you can keep it soaked in the spices, for two hours. This prep of roasted chicken, tastes best with chicken on the bone. You could use, larger chunks or smaller pieces, as per your taste. For my recipe, I have used the whole portion of chicken thighs and the legs. Nonetheless, you could also make this recipe with boneless pieces, if you wish to.

Pro tip: You can use the roasted chicken boneless pieces to make a curry as well. It tastes equally amazing.

This chicken tandoori with mint chutney, will become your favourite once you have made it! Except for the time that it will take for the marination, it is a quick recipe too.

Serving suggestions

This chicken tandoori with mint chutney, makes for an amazing appetizer or a starter. You may serve these along with some onion rings and lime wedges, and you will have the perfect start your party. Additionally, you could also serve them with some Indian flatbreads, as a main course food option. I know of a lot of people, who like having tandoori chicken with naan. So there you have it, two food types with just one recipe 🙂

For me, I can can have a whole plate of tandoori chicken for dinner with some chutney and salad.

So, try this chicken tandoori with mint chutney soon and woo everyone around you. I will look forward to your feedback, to know how you liked it. You can share your food pictures with me over on Instagram and Pinterest.

Eat hearty!

"Chicken tandoori with mint chutney - www.kitchenmai.com"

Chicken tandoori with mint chutney

Kitchen Mai
A yummy and healthy roasted chicken recipe, the Indian way along with a tangy, that tastes fantastic with a spicy mint chutney and naan
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 40 mins
Marination 8 hrs
Total Time 8 hrs 50 mins
Course Appetizer, Main Course
Cuisine Indian, North Indian
Servings 4 people
Calories 454 kcal

Equipment

  • Griddle pan/oven

Ingredients
  

For the chicken tandoori

  • 1 kg whole leg pieces of chicken or chicken drumsticks
  • ¼ cup mustard oil
  • 2-3 tbsp Greek yoghurt or hung curd
  • 2 tbsp lemon juice
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1/4 tsp turmeric powder
  • 2 tsp chilli powder
  • 1 tbsp coriander powder
  • 2 tbsp garam masala
  • 1 tsp kasuri methi dried fenugreek leaves
  • 1 tsp chaat masala
  • 1 tsp Kashmiri chilli powder or paprika powder for colour (optional)
  • salt to taste

For the chutney

  • 1 cup fresh mint leaves
  • 1 cup coriander leaves
  • 2 pods garlic
  • 1/2 inch ginger
  • 2 small chillis optional
  • 2 tbsp yoghurt
  • salt to taste

Instructions
 

  • Wash the chicken pieces and pat dry them using kitchen towels. Give them a few gashes 
  • In a mixing bowl, add all ingredients, for the tandoori chicken - whisk until lump free and well combined
  • Add the chicken legs to the marinade and coat well. Cover and let keep it in the fridge for a minimum of 2 hours or overnight
  • Grease and heat a griddle pan and place the chicken on it. Cook for 10-12 minutes on each side or until done and remove on a plate, over medium flame
  • In case using an oven, place the chicken pieces on a sheet pan/wire rack, and bake in a pre-heated oven for 30-40 minutes at 180°C
  • To make the mint chutney, add all its ingredients (except the yoghurt) to a mixer jar and blend smooth with 2 tablespoons of water. Add this to the yoghurt and whisk smooth. Your mint chutney is ready
  • Serve your yummy chicken tandoori hot with the mint chutney and naan, for a delicious and filling meal. Enjoy!
    "Chicken tandoori with mint chutney - www.kitchenmai.com"

Notes

  • You can use any regular cooking oil in place of mustard oil
  • 1 cup = 250 milliltres
  • tbsp - tablespoon 
  • tsp - teaspoon
  • kg - kilograms
Keyword Chicken tandoori, grilled tandoori chicken, indian tandoori chicken, juicy tandoori chicken, Tandoori chicken, tandoori chicken tray bake

"Chicken tandoori with mint chutney - www.kitchenmai.com"

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Tags

  • Chicken
  • healthy recipe
  • roast
  • tandoori

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2 comments

  • ranjana
    April 30, 2019

    5 stars
    wow professional quality

    Reply
    • Kitchen Mai
      April 30, 2019

      thanks so much maa 🙂 Loads of love!

      Reply

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Hi there! I am Madhurima and welcome to my blog. Here you will find recipes, both Indian and international, that you can easily replicate in your kitchen. So, lets get cooking!

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