Tandoori Chicken

Serves 4
by Tenina Holder

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  • 1 Tablespoon cumin seeds
  • 1 Tablespoon coriander seeds
  • 1 Teaspoon black peppercorns
  • 3 Tablespoon smoked paprika
  • 1 Teaspoon cayenne pepper
  • 2 Tablespoon tumeric
  • 2 cloves of garlic
  • 2 red chillies, deseeded
  • 100 Gram onion
  • 2 Tablespoon Extra Virgin Olive Oil (EVOO) BUY
  • 15 Gram fresh ginger, peeled
  • 30 Gram lime juice, fresh
  • 70 Gram tomato paste
  • 80 Gram Greek yoghurt
  • Pink Salt Flakes to taste BUY
  • 4 - 6 Piece chicken maryland (thigh and breast attached, skin on, on the bone)



Place cumin, coriander, peppercorns, paprika, cayenne & turmeric into a dry frying pan and toast until just smoking.


Cool slightly before milling 1 min/speed 10.


Add all remaining ingredients except chicken and blend 10 sec/speed 4. Scrape down and repeat.


Place chicken into large baking dish & slash the skin in large diagonal strips. Rub tandoori mixture into skin & cover chicken for several hours to marinate.


Heat grill to minimum 200°C (or hotter if available). Grill chicken for around 20-30 minutes until well cooked.


With steamed rice, Naan bread or oven fries & a garden salad.

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