Cauliflower chaat
Make this spicy veggie cauliflower chaat to serve alongside a curry. Topped with pomegranate seeds, green chutney and yogurt, it makes a stunning side dish
Tandoor chicken
- Preparation and cooking time
- Prep:
- Cook:
- Plus at least 6 hrs chilling
- More effort
- Serves 4
Skip to ingredients
- 4 chickenlegs, skin removed
- 4 skinless chicken breasts
- 1 limecut into wedges
- green chutney
- a few mint leaveschopped
For the first marinade
- 4 tsp Kashmiri chilli powder
- 1 tbsp ginger & garlic paste
- 1 limejuiced
For the second marinade
- 2 tsp Kashmiri chilli powder
- 2 tsp ginger & garlic paste
- 1 tbsp limejuice
- 1 ½ tsp paprika
- 1 tsp turmeric
- 80g natural yogurt
- 1 tsp garam masala
- 1 tbsp vegetable oil
Nutrition: per serving
- kcal536
- fat31g
- saturates6g
- carbs5g
- sugars3g
- fibre3g
- protein59g
- salt1.08g
Method
step 1
Slash the flesh of the chicken pieces roughly 1cm apart. Put the chicken and all the first marinade ingredients in a bowl and mix well. Leave in the fridge for at least 2 hrs, and up to 4 hrs.
step 2
Blend all the ingredients for the second marinade together. Remove the chicken from the first marinade and put it in a clean bowl. Add the second marinade and rub it into the chicken, then chill in the fridge for at least 4 hrs.
step 3
Light a barbecue with a lid, load the coals on one side and get them to a point where they are white-hot, then let them cool a little. Don’t put the chicken directly over the heat, otherwise the spices will burn. Barbecue on a medium heat with the lid on for 10-15 mins or until cooked through, turning them once. (Or heat oven to 200C/180C fan/gas 6 and cook the chicken on a baking tray for 30 mins or until cooked through.) Sprinkle with mint and spoon over some green chutney, if you like (see our recipe). Serve with lime wedges for squeezing over.
