I admit this is the same paste as for the tandoori cauliflower! But I loved the picture of the chicken with the nann… and just wanted to show how versatile it is!
For the Tandoori paste
2 tablespoons – coriander powder
1 tablespoon – cumin powder
1 tablespoon – turmeric powder
1/2 tablespoon – cayenne pepper
1/2 tablespoon – paprika
1/2 tablespoon – fennel powder
1/2 teaspoon – cinnamon powder
2 teaspoons – salt
2 tablespoons of gram flour (chickpea flour/ besan)
1 teaspoon – garlic powder (optional)
1 teaspoon – ginger powder (optional)
chilli powder – as much as you like (optional) – it’s quite hot enough with the cayenne!
3 tablespoons Greek yogurt (I used Waitrose 1 full fat) Substitute this with almond yogurt for a vegan dish.
3 tablespoons rapeseed oil.
8 chicken thighs. I like to bone them and cut them into large chunks. But equally, you can leave the bone in and cook them a little slower – the bone keeps in so much moisture, it’s worth a try if you haven’t yet.
2 tablespoons rapeseed oil or melted ghee
Mix the paste ingredients together in a large bowl and whisk until it forms a smooth paste the consistency of mayonnaise.
Add the chicken pieces to the paste and ensure they are all fully coated. Cover or seal in a ziplock bag and place in the fridge for at least a couple of hrs or better still overnight.
When ready to cook, thread the pieces onto soaked wooden or metal skewers and preheat the barbecue. Place the skewers on the hot grill. Reduce the heat directly below the skewers and close the lid of the barbecue if you have one.
While they are cooking, squeeze the lemon into a bowl and add the oil. Lightly brush this mixture over the cooking chicken from time to time after you turn them.
When they cooked and have some nice dark charring, remove them. Serve with some fresh nann, greek yogurt and salad.