Tandoori Chicken

Recipe by Jubes
READY IN: 40mins




  • Make 2-3 small incisions into each chicken piece and place in a large non-metallic bowl.
  • Rub in the lemon juice and salt. Cover and refrigerate for 20 minutes.
  • Meanwhile, put the yogurt in a seperate bowl and add the cream and chickpea flour. Beat with a fork until well blended and smooth.
  • Add all remaining ingredients - except for the oil and butter. Mix throughly.
  • Pour the mixture over the chicken and rub in well.
  • Cover and refrigerate for 4-6 hours or overnight. Return to room temperature before cooking.
  • Preheat overhead grill to high. Line a grill pan with foil and brush the rack with oil.
  • Using tongs, lift the chicken pieces out of the marinade and put on the prepared rack. Reserve the remaining marinade.
  • Cook the chicken under preheat grill for 4 minutes, then turn over and cook for a further 4 minutes.
  • Baste the chicken generously with the reserved marinade. Cook for a further 2 minutes on each side.
  • Brush the chicken pieces with the melted butter and cook for 5-6 minutes, or until charredin patches.
  • Turn the chicken over and baste with the remaining marinade.
  • Cook for a furterh 5-6 minutes, or until charred as before. The chicken is cooked when the juices run clear when a skewer is inserted into the thickest part of the meat.