Ingredients
- garlic 2 cloves, crushed
- ginger 40g, peeled and grated
- coriander a small bunch, finely chopped
- greek yogurt 100ml
- paprika 1½ tsp
- whole chicken thighs 9Â
- lemons 2, 1 cut into wedges and griddled
- chapatis to serve
TANDORI SPICE BLEND
- black peppercorns 1 tsp
- cumin seeds ½ tsp
- coriander seeds 1 tsp
- cinnamon stick 5cm piece
- cayenne pepper 1 tsp
CORIANDER AND CASHEW CHUTNEY
- coriander a large bunch
- mint a handful of leaves
- lemon juice 3-4 tsp
- green chilli 1
- garlic 1 small clove
- ginger a small piece, peeled
- caster sugar 1 tsp
- cashew nuts 2 tbsp, soaked in boiling water for 10 minutes
Method
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Step 1
Toast the tandoori spices in a dry frying pan then grind in a spice grinder. Put into a large bowl with the garlic, ginger, coriander, yogurt, paprika, and 1 tsp salt then mix well. Pull the skin off the chicken and make 3 deep cuts into each thigh. Toss in the lemon juice. Add the chicken to the yogurt mix and coat completely in the mixture. Marinate in the fridge for a couple of hours or overnight.
-
Step 2
Skewer the thighs onto long metal skewers, pushing a skewer through each side of each thigh. Sprinkle with salt.
-
Step 3
Heat the oven to 220C/fan 200C/gas 7. Put the skewers onto a rack set over a roasting tin and cook for 40-50 minutes until they are cooked through and starting to turn a very dark brown at the edges, turning them over once or twice.
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Step 4
To make the chutney, blend all the ingredients to a smooth purée with enough water to make a spoonable chutney. Serve with griddled lemon halves and chapatis.
Nutritional Information
- Kcals 435
- Fat 29.4g
- Saturates 8.6g
- Carbs 7.5g
- Fibre 0.5g
- Protein 34.8g
- Salt 1.6g
