Tandoori chicken with coriander and cashew sauce
Dry roast the tandoori spice mix in a pan until fragrant, then grind in a spice grinder. Place the ground spices in a bowl with the crushed garlic, ginger, chopped coriander, yoghurt, ground pepper and salt. Mix. Remove the skin from the meat and make 3 deep cuts in each thigh.
Ingredients · Servings For 3 people
- 2 cloves garlic
- 40 g ginger (fresh)
- 1 bunch fresh coriander
- 100 ml Greek-style yogurt
- 1 tsp ground sweet paprika
- 1 tsp salt
- 9 pieces of chicken thighs
- 2 pieces lemon
- 1 tsp whole pepper
- cumin
- 1 tsp coriander seeds
- 1 cinnamon roll
- 1 tsp cayenne pepper
- 1 bunch fresh coriander
- 1 handful of mint
- 4 tsp lemon juice
- 1 piece chili pepper
- 1 clove garlic
- 2 cm ginger (fresh)
- 1 tsp caster sugar
- 2 tbsp cashews
Method · 1 h 30 min
- Dry roast the tandoori spice mix in a pan until fragrant, then grind in a spice grinder. Place the ground spices in a bowl with the crushed garlic, ginger, chopped coriander, yoghurt, ground pepper and salt. Mix. Remove the skin from the meat and make 3 deep cuts in each thigh. Squeeze the juice from 1 lemon and massage into the cuts in the meat. Place the chicken in the bowl with the marinade, mix and refrigerate overnight.
- Preheat the oven to 220°C, fan to 200°C. Thread the thighs onto long skewers (one skewer through each side of the thigh). Place a rack on a deep baking tray and place the thighs on the rack. Bake for 40–50 minutes until the meat is cooked through. Turn once or twice during baking.
- For the sauce, place all the ingredients in a blender and blend, adding cold water to make a thinner sauce. Serve the chicken with the sauce, chapatis and a second lemon, sliced and grilled on the cut sides. Source: Olive Magazine/Immediate Media