Tandoori chicken with coriander, served with basmati rice
This is the second recipe I recieved from the Discover the Origin Campaign, which is designed to raise awareness around five key European PDO (Protected Designation of Origin) products; Parma Ham, Parmigiano-Reggiano cheese, Burgundy Wines, Port and Douro Valley
The press release recommends serving this with White Burgundy: St-Aubin, Pouilly-Fuissé, or Montagny
6 boneless and skinless free-range chicken thighs
4 skinless free-range chicken breasts, cut into large pieces
juice of ½ lemon
1 tablespoon paprika
2 teaspoons chilli powder
2 large handfuls of roughly chopped coriander
5 garlic cloves, crushed
small piece fresh ginger, sliced
3 tablespoons sunflower oil, plus extra for brushing
2 teaspoons cardamom seeds, finely ground
2 tablespoons garam masala
250ml whole milk natural yoghurt
40g unsalted butter, melted
basmati rice, to serve
Make a few slits in each of the chicken thighs, and put into a large glass bowl with
the breast pieces. Sprinkle with the lemon juice, paprika, chilli powder, chopped
coriander and a good pinch of salt, and rub everything in. Leave to marinate for at
least an hour.
Meanwhile, put the garlic, ginger, oil, cardamom, garam masala and yoghurt into a
food processor and blend thoroughly until smooth. Pour on to the marinated chicken
and mix well. Cover and chill for as long as possible (at least an hour, overnight
Preheat the barbecue if you are using one, or set your oven to gas mark 4/180oC.
Lift the chicken out of the marinade and shake off the excess. If you are using the
barbecue then thread the breast pieces and thighs on to long metal or bamboo
skewers, leaving 3-4cm between each one, so that the heat can circulate.
Brush the chicken lightly with oil and brush the bars of the grate well with oil.
Place the skewered chicken and the legs on to the grate and cook directly over a
high heat for 4 minutes each side. Use a wide spatula to release them from the grate
a few times during the first 1-2 minutes, to prevent sticking. Turn occasionally, so
they are nicely marked by the grate and charred a little here and there.
Lift the chicken off the grate on to a plate and brush with the melted butter. Turn
off the middle burner or push the coals to either side of the grate. Return the
chicken to the grate and continue to cook over an indirect high heat for 3-5 minutes
each side or until cooked through – the juices from the thickest part of the leg
should run clear when pierced.
If you are using the oven, place the chicken in an ovenproof dish and cook for 35-40
minutes until the chicken is cooked through. Serve with basmati rice and another
sprinkle of coriander to garnish.