Christmas Homemade Tandoori Chicken
Tempt your taste buds with a hot and juicy tandoori chicken recipe, served with a cooling dip
Preparation time overnight
Cooking time 30 mins to 1 hour
Serves Serves 4
Ingredients
For the chicken
1.75 kg /4 lbs chicken drumsticks, skinned
pinch salt
2 lemons, juice only
500 g / 1 lb 2 oz plain yogurt
3 to 4 tbsp tandoori spice mix
For the dip
3 to 4 tbsp plain yogurt
pinch salt
pinch sugar
5 fresh mint sprigs
1 green chilli, reseeded, sliced
Method
- Cut deep incisions into the chicken flesh with a small, sharp knife. Place the chicken into a bowl and sprinkle over the salt and the juice of two lemons, massaging into the chicken until well coated.
- Whisk the yogurt and tandoori spice mix in a bowl until well combined. Pour the marinade onto the chicken and massage into the flesh. Cover with clingfilm and chill in the fridge overnight.
- Preheat the grill to high.
- Lift the drumsticks from the tandoori mixture and gently shake off any excess. Place a wire rack over a roasting tin and lay the drumsticks upon it. Grill for 20 minutes, turning regularly, or until richly burnished and the chicken is cooked through. Add more lemon juice to taste.
- For the dip, place all of the ingredients into a food processor and blend until smooth. Serve alongside the chicken drumsticks.
