The first time I tasted tandoori chicken was in the early 90’s, My mum took me and my sister to an Indian restaurant in Bournemouth, I think I had korma as I was scared of spicy food back then, but my mum had tandoori chicken. I remember it’s vivid red colour and blackened flesh, puzzled and curious to know what this was I dived in – much to my mothers disgust I enjoyed it to such degree that my hand was slapped several times. Like I have said many times before our relationship is somewhat defunct null and void, we don’t speak anymore for many reasons but some of my most prominent food memories come from her.
The most important thing to remember with this recipe is patience, you cannot rush this. If you want it for dinner tonight then forget it, it needs time to marinate and tenderize.
Tandoori chicken with coriander and mint yoghurt dip
- 4 chicken legs, 4 chicken thighs skin removed
- 500g of plain yoghurt
- Juice of 2 limes
- 3 dessert spoons tandoori masala spice mix (I used rajah brand which is available in most supermarkets)
- For the dip
- 4 dessert spoons plain yoghurt
- Pinch of sugar
- Pinch of salt
- 6-8 mint leaves
- Coriander (same volume as mint)
- Take your chicken pieces and make 2-3 deep slashes in each piece, place in a mixing bowl and cover with the lime juice. Combine the yoghurt and spice mix together and pour over the chicken. Massage the yoghurt into the chicken then cover with clingfilm and leave in the fridge over night. It will sit in the fridge until you are ready to cook.
- To make the dip simply chop the herbs and mix together with the sugar, salt and yoghurt. Pre heat your grill until nice and hot. Place the chicken pieces directly under the grill on a wired rack in a foil lined tray. Grill for 20-30 minutes turning regularly until you have nice caramelised edges. You do need to watch it otherwise they might burn too much. You want nice blackened bits on the chicken. Serve immediately with the dip.