Ingredients

• 4 chicken legs, skin removed
• 4 skinless chicken breasts
• 1 lime , cut into wedges
• green chutney
• a few mint leaves , chopped
• For the first marinade 4 tsp Kashmiri chilli powder
• 1 tbsp ginger & garlic paste
• 1 lime , juiced
• For the second marinade 2 tsp Kashmiri chilli powder
• 2 tsp ginger & garlic paste
• 1 tbsp lime juice
• 1 ½ tsp paprika
• 1 tsp turmeric
• 80g natural yogurt
• 1 tsp garam masala
• 1 tbsp vegetable oil

Nutrition Per Serving

Cooking Instructions

Tandoori chicken is a crazy good and smoky chicken appetiser that you will love truly. Traditionally, it is prepared by roasting or grilling the marinated chicken in a clay oven or tandor

• STEP 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.

• STEP 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.

  • STEP 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,  Serve with lime wedges for squeezing over.