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Tandoori Chicken

This recipe is from Episode 7 of Secret Meat Business


  • 1 whole chicken

  • Marinade

  • 1 lemon

  • 1 teaspoon black pepper

  • 1 teaspoon saffron

  • 1 teaspoon cayenne pepper

  • 1 teaspoon cumin seeds, toasted

  • 1 teaspoon coriander seeds, toasted

  • 1 cup yogurt

  • 1 clove garlic, crushed, peeled and rough chopped

  • ¼ cup mint, roughly chopped

  • ¼ cup coriander, roughly chopped

  • ½ teaspoon red food dye, natural if possible

  • Raita (yoghurt sauce)

  • ½ medium Lebanese cucumber

  • ½ clove garlic, smashed and finely chopped

  • ½ tomato

  • ¼ cup picked mint

  • ¼ cup picked parsley

  • Naan Bread

  • ¾ teaspoon dried yeast

  • ¾ tablespoons warm water

  • 250 g plain flour

  • ¼ tablespoon salt

  • 280 ml water at room temperature

  • extra virgin olive oil

  • 2 cloves garlic, finely diced

  • 1 teaspoon salt flakes


  • 1.

    Take the chicken and cut down either side of the spine removing the backbone of the chicken.

  • 2.

    Cut the chicken into smaller pieces.

  • 3.

    Cut deep grooves into the skin of the chicken so the marinade can soak into the meat.

  • 4.

    Squeeze lemon juice on to the chicken and season with salt, mix thoroughly with your hands.

  • 5.

    Place black pepper, saffron, cayenne pepper, cumin and coriander seeds in a mortar and pestle and grind until the ingredients form a fine powder.

  • 6.

    Place yogurt, garlic and spices into a bowl, add the fresh mint and coriander and red food colouring.

  • 7.

    Stir until the colour has blended through the mixture.

  • 8.

    Add the Tandoori marinade to the chicken and mix through using your hands, let the chicken marinade in the refrigerator for 12- 24 hours.

  • 9.

    When ready, skewer the chicken close to the bone and place in the oven, over a baking tray.

  • 10.

    Place in oven 200ºC for 15 to 20 minutes, until chicken is cooked through.

  • 11.

    Or over the coals of your favourite BBQ.

  • 12.

    To make the Raita, grate the cucumber, and add the garlic.

  • 13.

    Remove the flesh from the tomato and finely dice.

  • 14.

    Add the mint, parsley and yoghurt. Season with salt and pepper and mix together.

  • 15.

    To make the Naan Bread, whisk the yeast and warm water in a small bowl and leave for about 10 minutes to activate.

  • 16.

    Put the flour and salt in a large mixing bowl.

  • 17.

    Add the room- temperature water and 1 tablespoon of olive oil.

  • 18.

    Add the yeast to the bowl of flour and mix the ingredients with your hands to form a dough.

  • 19.

    Transfer to a lightly floured work surface and knead for 5 to 10 minutes, until smooth, velvety and elastic.

  • 20.

    (Alternatively, you can knead the dough in a electric mixer fitted with a dough hook.)

  • 21.

    Brush a large baking tray with a little olive oil and scatter with some extra flour.

  • 22.

    Turn the dough onto a work surface and shape it into an oval.

  • 23.

    Use a rolling pin to roll it out to a rectangle of around 30 x 45 cm, then lift it onto the tray.

  • 24.

    Cover with a tea towel and leave to rise in a warm place for 1 hour, or until doubled in size.

  • 25.

    Preheat the oven to 180°C.

  • 26.

    Use your fingertips to make indentations in neat, evenly spaced rows across the surface of the bread.

  • 27.

    Bake for 10–15 minutes, until golden brown.

  • 28.

    The base of the loaf should sound hollow when you tap it.

  • 29.

    Brush with olive oil or garlic butter.

  • 30.

    To serve on a plate, squeeze some fresh lemon juice over the chicken and garish with fresh coriander, serve with Nan bread and Rayta.

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Posted by MoniqueReaReport
Oh yummy surely going to make this on the weekend!!! Adrian is an inspiration...