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Ingredients
Tandoori paste
- 1 tbsp coriander seeds
- 1 ½ tbsp cumin seeds
- 6 black cardamom pods
- 10 whole cloves
- 2 tbsp Kashmiri chilli powder
- 1 tbsp ground turmeric
- 2 tbsp ground cinnamon
- 1 tbsp sea salt
- 60 g brown sugar
- 120 g tomato paste (see Tips)
- 120 g garlic cloves
- 80 g fresh ginger, cut into pieces
- 200 g extra virgin olive oil, plus extra to preserve
Tandoori chicken
- 800 g chicken thigh fillets, cut into pieces (3 cm)
- ½ lemon, juice only
- 1 tsp sea salt
- 1 pinch ground black pepper
- 200 g Greek yoghurt (see Tips)
- extra virgin olive oil, to grease
- fresh mint leaves, to garnish
- lemon wedges, to serve
- chutney of choice, to serve
- Nutrition
- per 1 portion
- Calories
- 1513.6 kJ / 360.4 kcal
- Protein
- 27 g
- Carbohydrates
- 10 g
- Fat
- 23.4 g
- Saturated Fat
- 7.7 g
- Fibre
- 2.3 g
- Sodium
- 688.3 mg
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