Slashed tandoori chicken with coriander chutney
- Preparation and cooking time
- Total time
- + marinating
- A little effort
- Serves 4
Skip to ingredients
- 2 cloves garliccrushed
- 40g gingerpeeled and grated
- a small bunch corianderfinely chopped
- 100ml greek yogurt
- 1½ tsp paprika
- 9 whole chicken thighs
- 2 lemons1 cut into wedges and griddled
- to serve chapatis
TANDORI SPICE BLEND
- 1 tsp black peppercorns
- ½ tsp cumin seeds
- 1 tsp coriander seeds
- 5cm piece cinnamon stick
- 1 tsp cayenne pepper
CORIANDER AND CASHEW CHUTNEY
- a large bunch coriander
- a handful of leaves mint
- 3-4 tsp lemon juice
- 1 green chilli
- 1 small clove garlic
- a small piece gingerpeeled
- 1 tsp caster sugar
- 2 tbsp cashew nutssoaked in boiling water for 10 minutes
Nutrition: per serving
- kcal435
- fat29.4g
- saturates8.6g
- carbs7.5g
- fibre0.5g
- protein34.8g
- salt1.6g
Method
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.
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.
