Homemade tandoori chicken
Method
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Cut deep incisions into the chicken flesh with a small, sharp knife. Place the chicken into a bowl and sprinkle over the salt and the juice of two lemons, massaging into the chicken until well coated.
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Whisk the yoghurt and tandoori spice mix in a bowl until well combined. Pour the marinade onto the chicken and massage into the flesh. Cover with clingfilm and chill in the fridge overnight.
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Preheat the grill to high.
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Lift the drumsticks from the tandoori mixture and gently shake off any excess. Place a wire rack over a roasting tin and lay the drumsticks upon it. Grill for 20 minutes, turning regularly, or until richly burnished and the chicken is cooked through. Add more lemon juice to taste.
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For the dip, place all of the ingredients into a food processor and blend until smooth. Serve alongside the chicken drumsticks.
Ingredients
For the chicken
- 1.75kg/4lbs chicken drumsticks, skinned
- pinch salt
- 2 lemons, juice only
- 500g/1lb 2oz plain yoghurt
- 3-4 tbsp tandoori spice mix
For the dip
- 3-4 tbsps plain yoghurt
- pinch salt
- pinch sugar
- 5 fresh mint sprigs
- 1 green chilli, deseeded, sliced
Shopping List
Homemade tandoori chicken
Fruit and vegetables
Cooking ingredients
Dairy, eggs and chilled
Meat, fish and poultry
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