Chicken tandoori with mint chutney
A yummy and healthy roasted chicken recipe, the Indian way along with a tangy, that tastes fantastic with a spicy mint chutney and naan
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!
Notes
- You can use any regular cooking oil in place of mustard oil
- 1 cup = 250 milliltres
- tbsp - tablespoon
- tsp - teaspoon
- kg - kilograms