Tandoor chicken
This Indian chicken dish has two marinades and takes more effort, but the wonderful spicy flavours are well worth it – it's a guaranteed crowd-pleaser
Indian lamb chops
- Preparation and cooking time
- Prep:
- Cook:
- Plus at least 6 hrs chilling
- Easy
- Serves 4
Skip to ingredients
- 12 best-end lamb chopsflattened to 2cm thick (ask your butcher to do this for you)
- green chutney
- 1 limecut into wedges to serve
For the first marinade
- 2 tsp Kashmiri chilli powder
- 2 tbsp ginger & garlic paste
- 50ml vegetable oil
For the second marinade
- 2 tsp tomato purée
- large pinch of crushed black pepper
- 2 tsp Kashmiri chilli powder
- 1 tsp garam masala
- 1 tsp turmeric
Nutrition: per serving
- kcal505
- fat35g
- saturates11g
- carbs4g
- sugars1g
- fibre2g
- protein43g
- salt0.96g
Method
step 1
Put the lamb and all the first marinade ingredients in a bowl and mix well. Chill for at least 2 hrs, and up to 4 hrs.
step 2
Blend all the second marinade ingredients together. Remove the lamb from the first marinade and put it in a clean bowl. Add the second marinade and rub it into the lamb, then chill for a further 4 hrs, or overnight.
step 3
Light a barbecue with a lid, then barbecue the chops on a high heat until cooked to medium (around 8 mins), making sure the meat isn’t directly on the flame to avoid burning the spices. The key is to keep the lid on so the temperature is consistent. Or cook in the oven on a baking tray for 12 mins, and finish off under the grill for 2 mins to crisp them up. Serve with lime wedges for squeezing over and green chutney on the side (see our recipe).
