I love a good challenge and trying something new is a really good feeling for me, especially if executed well! A good friend of mine was asking me if I made my own tandoori chicken… and now I can absolutely tell him that I do.
I am obsessed with making my own sauces and chutney that I use alongside my own curries but thought this would be the perfect opportunity to share my tandoori recipe with a trio of chutneys to serve. This trio is like the Destiny's Child of chutneys... the mango one is definitely Michelle as it's one that I often forget about but secretly just as good.
Tandoori chicken can be made in advance which is perfect if you are having guests round for dinner and the chutneys I would advise making fresh as the herbs are a lot more potent if served immediately.
Ingredients:
Marinade
500g natural yogurt
2 x tsp garam masala
1 x tsp cumin
1 x tsp turmeric
½ tsp x chili powder
4 x crushed garlic cloves
Thumb size piece of ginger
To Serve
100ml lemon juice
12 x boneless chicken thigh
2 x red onions
3 x tsp paprika
Basmati rice
Balsamic Chutney
1 x red onion
1 x tsp ketchup
2 x tsp balsamic
Handful of plum toms
Handful of fresh coriander
Cool Yogurt
3 x tbsp sour cream
1 x tsp mint sauce
Handful diced cucumber
Pinch of chopped fresh chives
Pinch of chopped fresh parsley
Sweet Chili and Mango glaze
1 x mango
2 x tbsp sweet chili sauce
Pinch of salt
1. Chop up the red onion and mix with the paprika and lemon juice in a small bowl. Once thoroughly mixed, lay the mixture onto a baking tray.
2. Chuck all the marinade ingredients in a large bowl and mix well.
3. Slice the chicken thighs a couple of times to ensure they soak up the marinade. Coat each piece of meat thoroughly in the marinade and place on the baking tray on top of the red onion mixture.
4. Let the meat marinate for about an hour before popping it in the oven at 200 degrees for 40 minutes - ensure you are checking the meat every ten minutes or so as the yogurt can start to char.
5. Whilst the meat is cooking, it’s time to start the chutneys…
6. To make the Balsamic Chutney, dice the red onion and baby plum toms in a small dish. Add the ketchup and balsamic vinegar and mix until ingredients are thoroughly covered. Chop up the fresh coriander and sprinkle into the chutney. BISH BASH BOSH.
7. For the cool yogurt, scoop the sour cream into a bowl, add the mint sauce and stir before adding the herbs. Finish off by adding the diced cucumber and finish with a sprinkle of black pepper to make it look jazzy.
8. Lastly, this one is for Michelle... sweet chili mango sauce. De-flesh the mango and blitz in the blender until smooth with a few chunks. Add the sweet chili sauce and salt, mix with a spoon and poor into a small dish to serve.
9. Once the chicken is looking a bit bbq’d in the oven, serve the thighs on a bed of rice and sprinkle with the red onion mixture from underneath the chicken.
10. Enjoy and thank me later…
Keeping you hungry,
Hannah x
