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Tandoori Chicken including the red sauce marinade Recipe

Tandoori chicken gets its name from the traditional oven in which it is cooked in. the Cylindrical ovens in India...

Tandoori Chicken including the red sauce marinade Recipe

Ingredients

Red Sauce marinade

150g natural yoghurt
2tbsp vegetable oil
2tbsp lime juice
2 garlic cloves, finely chopped
2 fresh red chillies (or fewer if you’re feeling nervous)
2tbsp fresh coriander leaves
1tsp organic cumin seeds, roasted
1tsp Steenbergs organic garam masala, roasted
2 tbsp Steenbergs organic tandoori powder
½tsp organic chaat masala

Marinading the chicken

20 4cm cubes of skinned chicken breast
200g red marinade (½ the mixture above)

Tandoori chicken gets its name from the traditional oven in which it is cooked in. the Cylindrical ovens in India were fuelled with wood or charcoal and this is where their unique smoky flavour comes from. Tandoori chicken is coated in the yoghurt and spices then skewered and cooked in high temperatures so the chicken stays moist and succulent within.    

For a plant based twist either use jackfruit, no chick chicken or tempeh.

Method

Red sauce Marinade

  1. Add a little water to the Steenbergs garam masala and tandoori powder and mix to paste.
  2. Put the paste and all the ingredients into a blender and puree

Marinaded chicken

  1. Put the chicken breasts into a non-metallic bowl and pour over the red marinade.  Mix well and leave in fridge for 24 hours.
  2.  Preheat grill to medium (or ideally use a barbecue).  Skewer the chicken cubes and put on grill pan.  Grill for 5 minutes on each side. 
  3. Check that the meat has cooked through.  If it hasn’t grill for a little longer.

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