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Slashed tandoori chicken with coriander chutney

Slashed tandoori chicken with coriander chutney

Name: Slashed tandoori chicken with coriander chutney
Total time: 1 h 30 min
Yield: Serves 4
Ingredients: 2 cloves garlic crushed; 40g ginger peeled and grated; a small bunch coriander finely chopped; 100ml greek yogurt; 1½ tsp paprika; 9 whole chicken thighs; 2 lemons 1 cut into wedges and griddled; to serve chapatis; 1 tsp black peppercorns; ½ tsp cumin seeds; 1 tsp coriander seeds; 5cm piece cinnamon stick; 1 tsp cayenne pepper; a large bunch coriander; a handful of leaves mint; 3-4 tsp lemon juice; 1 green chilli; 1 small clove garlic; a small piece ginger peeled; 1 tsp caster sugar; 2 tbsp cashew nuts soaked in boiling water for 10 minutes

Published: August 12, 2015 at 3:12 PM

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Serves 4

A little effort

Total time: 1 hr and 30 mins

+ marinating

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Tandoori chicken should be more about the flavour than a day-glo red or pink colour. This modern version of a takeaway classic is dressed up with fresh chutney.

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Alternatives

Complete the dish

Try this recipe for tandoori chicken skewers with coriander chutney, then check out our easy tandoori chicken, chicken tikka and turmeric chicken.

Ingredients

Nutrition

2 cloves garlic

crushed
40g ginger

peeled and grated
a small bunch coriander

finely chopped
100ml greek yogurt
1½ tsp paprika
9 whole chicken thighs
2 lemons

1 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 ginger

peeled
1 tsp caster sugar
2 tbsp cashew nuts

soaked 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.

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