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Easy Tandoori Chicken Recipe

recipe-easytandoorichicken

Easy Shopper Packs

Garlic Puree 110ml  x 1
Lemons Pack(3) (500g) x 1
Garlic: Provence Large  Pack(3) (150g) x 1
Coriander 25g Pack  x 1
Chillies Pack(4) (75g) x 1

Pack Price £10.94

Step By Step - Instructions

Remove the skin from the chicken thighs
Using a sharp knife, make three slits in each thigh - This is done so that the thighs marinate better
Squeeze the lemon juice all over the chicken thighs and sprinkle with the salt and let sit while you make the marinade
You should also add a couple drops of food colouring at this stage if using
Place all the marinade ingredients in a food processor and blend to a fine paste
Cover the chicken pieces with the marinade and rub it with your hands deep into the flesh of the chicken
Allow to marinaded for six hours or up to 48 hours - the longer the better
When ready to cook, build a log fire in a kettle barbecue for best results
The flavour of the burning wood together with the marinated chicken is phenomenal!
You are ready to grill when you can hold your hand two inches above the grill without it being unbearably hot
On a gas barbecue, set the grill to medium high heat
Cook the tandoori chicken turning occasionally until the chicken is cooked through and the edges are blackened

Full Ingredients List

12 Free Range Chicken Thighs Skinned And Left On The Bone.
Juice Of Two Lemons.
1 Tablespoon Salt.
Red Food Colouring (Optional).
2 Cups Plain Yogurt.
2 Tablespoons Garlic Puree.
1 Tablespoon Ginger Puree.
1 Tablespoon Ground Cumin.
1 Tablespoon Ground Coriander.
1 Tablespoon Freshly Ground Black Pepper.
1 Teaspoon Salt.
2 Green Chillies Finely Chopped.

Recipe Infomation

Prep Time: 10 Minutes

Cooking Time: 25 Minutes

Temp: Gas mark 5, 190C (375F)

Level:

Serves: 6

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Discover more about our Garlic Puree
Garlic Puree


Easy to use garlic pure. The essential aid for the gourmet chef. Suitable for almost any dish where garlic is required and especially when time is of

110ml (110ml) £3.25
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Discover more about our Garlic: Provence Large
Garlic: Provence Large


Grown in Provence, Southern France, these are enormous bulbs which also keep well. The large cloves make for easy peeling and are great roasted whole.

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Coriander


Also known as cilantro. All parts of the coriander is best used as a garnish as heat diminishes the flavour. Great as a garnish, lovely sprinkled ov

25g Pack (25g) £0.66
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Chillies


Red and green chillies can be hot and spicy or mild and spicy depending on whether the seeds are removed or not. Can be added to many different dishes

Pack(4) (75g) £0.96
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