Tandoori Chicken, a staple of Indian cuisine, hails from the Punjab region, traditionally cooked in a clay oven called a tandoor. Marinated in a blend of yogurt, spices like cumin, coriander, and garam masala, it achieves a smoky, charred flavour. Paired with a cooling yoghurt coriander sauce, this dish balances heat with freshness. Perfect for summer barbecues, festive gatherings, or cozy dinners, Tandoori Chicken brings bold flavours and vibrant colours to any occasion, offering a taste of India’s rich culinary heritage.
Serves 4
Ingredients:
500g Chicken fillets (or drumstick or wings)
1 cup Natural Yoghurt
2 tbsp Spice Culture Tandoori Blend
1 tsp salt
1 clove garlic, crushed
1 tbsp lemon juice
Instructions:
- To prepare the marinade mix Tandoori spice blend with natural yoghurt, salt, garlic and lemon juice.
- Marinade chicken for 1 hour or overnight.
- BBQ, oven roast or grill until golden and cooked.
Yoghurt Coriander Sauce:
1 cup Natural Yoghurt
1 tsp Tandoori blend
1 clove garlic, crushed
1 tbsp fresh coriander or mint, chopped
1 tbsp lemon juice.
Mix all together.
Serve with rice and a salad or vegetables and a full flavoured white wine or beer.
Note: Substitute chicken for LAMB, BEEF, PORK, SEAFOOD or for a vegetarian option slice SWEET POTATO, POTATO, ZUCCHINI, CAULIFLOWER, CARROTS, etc
