TANDOORI OVEN CHICKEN RECIPES

Steps:

• 1. Peel the garlic and deseed the chillies, then roughly chop and place in a pestle and mortar. Bash to a rough paste with a good pinch of sea salt, then transfer to a large bowl.
  2. Peel, finely grate and add the ginger along with the lemon juice, yoghurt, ½ teaspoon of black pepper, the cinnamon, cumin, coriander and paprika. Mix well to combine.
  3. Add the chicken and stir to coat, then cover with clingfilm and place in the fridge to marinate for around 12 hours.
  4. Once you’re ready to cook, remove the chicken from the fridge and allow to come up to room temperature.
  5. Preheat the oven to 200ºC/400ºF/gas 6.
  6. Divide the chicken between 2 large pieces of tin foil, drizzle with oil, then wrap up and place each parcel onto a large roasting tray and bake for 30 minutes.
  7. When the time’s up, remove the foil and place the chicken directly on the trays. then return to the oven for a further 30 minutes, or until golden and cooked through.
  8. Meanwhile, cut the broccoli into small equal-sized florets and spread out on a large roasting tray in a single layer.
  9. Sprinkle over the garam masala, season well and drizzle with oil. Place in the oven alongside the chicken, for 20 minutes, or until tender and lightly charred, shaking the tray occasionally.
  10. Pick over the coriander leaves before serving. Delicious with steamed rice and raita.

Steps:

• Whisk lime juice, yogurt, tandoori powder, salt, and pepper in a bowl. Pour mixture into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 2 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
• Grill chicken on the preheated grill with the lid open for 2 minutes. Close lid and continue to grill chicken for 6 minutes.
• Turn chicken, close lid and grill until well-browned and meat is no longer pink in the center, about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C).