Tandoori Chicken

  • 23 May - 29 May, 2020
  • Mag The Weekly
  • Cookery


· 3 tablespoons vegetable oil

· 1 teaspoon ground coriander

· 1 teaspoon ground cumin

· 1 teaspoon ground turmeric

· 1 teaspoon cayenne

· 1 tablespoon all-spice powder

· 1 tablespoon paprika

· 1 cup yogurt

· 2 tablespoons lemon juice

· 4 garlic cloves

· 2 tablespoons ginger

· 1 teaspoon salt

· 4 chicken drumsticks


Heat oil in a pan over medium heat, then add coriander, cumin, turmeric, cayenne, all-spice powder and paprika, stirring often, until fragrant. Let it cool completely. Whisk the spice-oil mixture into the yogurt, then mix in the lemon juice, garlic, salt and ginger. Cut deep slashes at different places on the chicken pieces. Coat the chicken in the marinade, cover and chill for at least an hour. Meanwhile, prepare your grill. Use tongs to wipe the grill grates with a paper towel soaked in vegetable oil. Take the chicken out of the marinade and shake off the excess. Put the chicken pieces on the hot side of the grill and cover. Cook for two minutes an turn the chicken so it is brown on all sides. Move chicken to the cool side of the grill. Cover and cook for at least 20 minutes. Serve with naan and raita.