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Bottled and packaged food is full of preservatives, additives and sugar. This year we have been focusing on clearing out the pantry and buying more fresh food. Tandoori paste is an excellent example. It’s quicker to make then going to the shops and buying a bottle! 

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Tandoori Chicken
A classic Indian dish
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2738 calories
96 g
1440 g
141 g
276 g
40 g
2237 g
4825 g
50 g
1 g
87 g
Nutrition Facts
Serving Size
2237g
Amount Per Serving
Calories 2738
Calories from Fat 1258
% Daily Value *
Total Fat 141g
217%
Saturated Fat 40g
202%
Trans Fat 1g
Polyunsaturated Fat 26g
Monounsaturated Fat 61g
Cholesterol 1440mg
480%
Sodium 4825mg
201%
Total Carbohydrates 96g
32%
Dietary Fiber 27g
106%
Sugars 50g
Protein 276g
Vitamin A
537%
Vitamin C
119%
Calcium
120%
Iron
143%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Tandoori Chicken
  1. 1 tsp. salt
  2. ½ tsp. pepper
  3. 1 tsp. chilli powder
  4. 2 tsp. cumin
  5. 2 tsp. ground coriander
  6. 1 tsp. turmeric
  7. 1 tsp. garam masala
  8. 1 tsp. ground ginger or freshly grated
  9. 1 tsp. fennel seeds, crushed (use a mortal and pestle)
  10. 2 tsp. cumin
  11. 6-8 tablespoons paprika (depending on colour preference)
  12. 2 cloves garlic, finely chopped. (You can also substitute fresh garlic with 1 tbsp. garlic sauce)
  13. Juice and zest from 1 lime or lemon
  14. 1kg chicken thigh fillets, chopped into 2cm squares/cubes (2 packets)
  15. 2 cups greek yogurt
  16. 2 tbsp. oil
Mint Sauce
  1. 200g Greek yogurt
  2. ¼ onion, thinly sliced
  3. 1 large tomato, diced
  4. 1 bunch fresh mint leaves, finely chopped
  5. Juice from ½ lemon
  6. ½ tsp. turmeric
  7. ½ tsp. salt
Instructions
  1. 1. In a large bowl combine all the ingredients together until chicken is well combined in the marinade. Leave for a few hours or preferably overnight.
  2. 2. Soak 8-10 skewers in water for at least 5-10 minutes.
  3. 3. Thread chicken pieces (approximately 4-5) on each skewer, making sure the pieces are in line and not over hanging so that the meat cooks nice and evenly.
  4. 4. To make the mint sauce, combine all the ingredients until well combined.
  5. 5. Preheat BBQ at least 30 minutes before cooking. You can cook the chicken on a hot plate or in the oven, however the meat will not absorb that delicious charcoal taste. If cooking in the oven, preheat to 180°C. Cook chicken for approximately 30 minutes in the oven. Turn the oven up to 215°C and further cook for 10-15 minutes.
  6. 6. On the BBQ, cook the chicken for approximately 15-25 minutes, browning each side evenly- Allow meat to turn a little bit charcoaled. Once skewers are cooked, transfer them on the hot plate of the BBQ and allow them to rest for a few minutes.
  7. 7. Serve with rice and mint sauce. Enjoy!
Notes
  1. For best results, cook chicken on the BBQ
  2. Depending on your colour preference, add less or more paprika to the marinade.
  3. Serve with rice and mint sauce
  4. The chicken skewers will last for 3-4 days in the fridge
Adapted from SBS Food
beta
calories
2738
fat
141g
protein
276g
carbs
96g
more
Adapted from SBS Food
Missemzyy http://www.missemzyy.com/
IMG_3612

 

Missemzyy xox 

December 23, 2014

Missemzyy

4 Comments

  1. kara

    December 23, 2014

    love your receipes…just wondering what ingredients are in the mint sauce?

    • emmalwhite860@msn.com

      December 23, 2014

      Thanks Kara!! I have just added the mint sauce to the recipe. Sorry I totally forgot about it- been busy working! Merry Christmas!! I hope you have a wonderful day with the family 🙂 xx

  2. Indian Curry Shack (By Anugya Sudan Oberai)

    December 24, 2014

    Tandoori Chicken is my favourite and these look awesome! 🙂

    • emmalwhite860@msn.com

      December 26, 2014

      Thank you very much!! I finally perfected my recipe! 🙂

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