BBQ Tandoori Chicken Recipe

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Recipe Ingredients

4 free-range chicken legs
4 boneless and skinless free-range chicken thighs
3 skinless free-range chicken breasts, cut into large pieces
Juice of ½ lemon
1 tbsp paprika
6 garlic cloves, crushed
7.5cm piece fresh ginger, sliced
3 tbsp sunflower oil, plus extra for brushing
1½ tsp cardamom seeds, finely ground
2 tbsp garam masala
250ml wholemilk natural yogurt
40g unsalted butter, melted
Mint raita and warm coriander naan bread, to serve

Recipe Method

Make a few 5mm deep slashes on both sides of each chicken leg and thigh, and put into a large glass bowl with the breast pieces. Sprinkle with the lemon juice, paprika and a good pinch of salt, and rub everything in. Cover and set aside for 30 minutes.
Meanwhile, put the garlic, ginger, oil, cardamom, garam masala and yogurt into a liquidiser or food processor and blend thoroughly until smooth. Pour onto the marinated chicken and mix well. Cover and chill for at least 1 hour or up to 6 hours.
If you are using a charcoal barbecue, light about 30 minutes before you want to cook. If using a gas barbecue, preheat 10 minutes before you want to use it.
Lift the chicken out of the marinade, shake off the excess, then thread the breast pieces and thighs onto long metal or bamboo skewers, leaving 3-4cm between each 1 so that the heat can circulate. Brush the chicken lightly with oil, and brush the bars of the grate well with oil. Place the skewered chicken and the legs onto the grate and cook directly over a high heat for 4 minutes each side - use a wide spatula to release them from the grate a few times during the first 1-2 minutes, to prevent sticking. Turn occasionally, so they're nicely marked by the grate and charred a little here and there.
Lift the chicken off the grate onto a plate and brush with the melted butter. Turn off the middle burner or push the coals to either side of the grate. Return the chicken to the grate and continue to cook over an indirect high heat for 3-5 minutes each side or until cooked through - the juices from the thickest part of the leg should run clear when pierced. Divide between plates and serve with a mint raita, warm coriander naan bread and lemon wedges to squeeze over, if you like.
Cut the chicken into pieces and serve with lemon wedges, boiled new potatoes and a crisp green salad.

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Tandoori Mushroom Rice Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

Chicken16 pieces
Tomatoes4
Garlic6 cloves
Chopped ginger2 tbsp
Nigella seeds1tsp
Whole red chilies6
Lemons2
Salt to taste
Coriander seeds 1 tsp
White cumin1 tsp
Turmeric1 tap
Oil1 cup
Green chilies4
Fennel seeds1 tsp
Mustard seeds2 tbsp
Cumin seeds1 tsp
Coriander seeds1 tbsp
Tamarind paste ½ cup

Recipe Method

Roast 1 tsp fennel seeds, 2 tbsp mustard seeds, 1 tbsp coriander seeds and 1 tsp cumin. Grind it. Add in tamarind paste and some salt. Mix it and add it in the chilies.
Take a wok, add in chicken pieces , some salt and 1 tsp turmeric and cook it.
When the water of chicken dries, add in 4 chopped tomatoes, 6 red chilies, 1 tsp nigella seeds, 6 garlic cloves and 2 tbsp chopped ginger.
Then add in 1 cup oil.
Add in 1 tsp coriander seeds and 1 tsp white cumin. Mix it and grind it together.
Add it in the wok and add in 2 lemon juice and green chilies and simmer.
Add in fried green chilies and cook it for 5 min and serve hot.

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Tandoori Paratha

Sponsored By www.Apnafoodtv.com

Ingredients:

Flour 2 cups
Egg 1
Salt ½ tsp
Oil ¼ cup
Yeast 1 ½ tsp
Sugar 1 tbsp
Ghee for frying

Method:

Knead all above into a medium soft dough, leave to rise for 1 hour, make into 4 bowls, roll into quarter plate size, apply ghee, sprinkle flour, roll into Swiss roll, form into a paera, again roll lightly, shallow fry on tawa.

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