Tandoori Chicken

Tandoori Chicken Tikka

This marinated chicken has been a go to staple of mine for a long time, its really easy to prepare the night before, leave in the fridge to do its own thing and then cook, either on the BBQ or under a hot grill.
With my husband being a huge fan of chicken its one of his favourite and over the years I have worked out the flavour profile I like the most, I think this marinade is a bit like masala chai, everyone has their own version. I precook my chicken in an oven first, this ensures the meat remains moist and is cooked through whilst still getting the charcoal finish on the outside.

One of my favourite chicken tikkas I have ever eaten was on a recent holiday to the Maldivies, the Indian restuarant sits surrounded by the indian ocean, where in the evening you can see lots of sea life drawn in my the delicious smells. My husband loved it sooo much he asked for it on our last night, and even though the indian restaurant was closed that evening for a big beach gala, the restaurant went above and beyond to get him a plate of this delicious Chicken Tikka.

If you have any leftovers, it is great in butter chicken or even a simple salad the next day.

The 3 key things to making it taste authentic:
1. Chicken Thighs  - not breast as they will dry out.
2. Remove as much water as you can from the yoghurt to ensure the marinade sticks to the meat.
3. The charcoal bits either from a BBQ or very hot grill.

Ingredients

600g Chicken Thighs, skin removed and cut into 1.5inch chunks 

1 tsp ground cumin

1 Tsp ground corriander

1 tsp paprika

1 tsp cayenne pepper

1 tsp red chilli powder

1 tsp paprika

1 tsp black pepper

1 tsp dried mint

2 tsp of garlic powder

2 tsp of onion powder

2 tsp dried fenugreek leaves 

3 tsp tandoori masala powder

3 garlic cloves crushed

1.5 inch ginger grated 

1 green chilli finely chopped

2 tbsp Yoghurt drained
1/2 Lemon juiced

1 tbsp Rapeseed Oil
Coriander and Pomegranate seeds to serve

Method:
1.In a large bowl combine the all of the dry spices, fresh ginger, garlic, chilli with the yoghurt to make a paste, add in oil and lemon juice.
2.Mix together with the chopped chicken breast and leave to marinade for 24-48 hours
3. If using wooden skewers remember to pre-soak.
4.Remove chicken from the fridge and allow to reach room temperature. Pre-heat your oven to 190Fan or equivalent.
5.Skewer on the thigh pieces keeping them fairly tight together.
6. Cook in an oven for 15-20 minutes.
7.Place onto a hot BBQ or under a hot grill for a further 10 minutes to ensure a charcoal finish and that the chicken is cooked through.