Tandoori chicken

Tandoori Poulet
Tandoori is an Indian spice blend (masala) from Mumbai, often used to marinate meat which is then grilled in a tandoori oven at a very high temperature. You can use our authentic tandoori with spices from South India as a dry marinade, as a marinade mixed with yogurt or for stews with chicken, curry, shrimp, rice and beans. Our masala works well at high temperatures so you can even use it as a rub for all kinds of meat and then grill at high temperatures. Serve with rice, naan or chapati and either a raita or chutney.

STEP 1 ''Marinate''

Mix all the ingredients for the marinade and in a bowl and pour into the chicken. Cover with plastic and marinate for at least 1 hour, preferably overnight if you have time.

STEP 2 ''Preparation in the pot''
  • 1 dl oil
  • 3 garlic cloves grated
  • 3 cm grated ginger
  • 3 onions, chopped
  • 2 red peppers, cut into large pieces
  • 2-3 tablespoons tandoori mixture
  • 2 tomatoes, roughly chopped
  • 1 tablespoon tomato paste
  • 3 dl cream or coconut cream
  • 2 tablespoons chutney
  • 1 pot of fresh coriander
Heat a cast iron pan with half the oil over medium heat.
Fry the onion until translucent, add ginger and garlic. Fry for a few minutes.
Add peppers and fry.
Add the remaining oil and the tandoori spice. Stir.
Add tomatoes and tomato paste.
Add the room temperature chicken with the yogurt marinade to the casserole. Allow to simmer gently for about 10 minutes.
Add the arm in the cream and chutney and simmer over low heat for about 30 minutes.
Serve the stew with coriander, basmati rice, mint yoghurt, naan or chapati bread and chutney.

mint yogurt
  • 2 dl Turkish or Greek yogurt
  • 5 fresh mint leaves, chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
Mix all ingredients in a bowl. Allow to cool before serving.

TIPS
The marinated chicken pieces (step 1) can also be grilled if you like. Thread them onto skewers, grill for about 8 minutes and serve with rice, naan, chutney and mint yoghurt.

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