Tandoori Chicken

Preparation

1. Toast and grind the whole spices
2. Combine the marinade ingredients
3. Marinade the chicken for approx 12 hours
4. Before cooking add in the juice of ½ a lemon
5. Put the pieces onto skewers and grill. Alternatively pan fry with a very small amount of oil.

Notes

• This will not produce the bright red colour tandoori chicken you are used to. If you want the bright red colour then add some red food colouring!

Ingredients

• 800g chicken pieces
• ½ lemon
• Marinade
• 1tbsp whole cumin
• 1tbsp coriander seeds
• 2tsp madras curry powder
• 1tsp turmeric powder
• 1tbsp dried fenugreek leaves (kasoor methi)
• 1tsp salt
• 1tsp mint sauce
• 1tbsp fresh coriander
• 1tbsp tandoori paste
• 1tbsp garlic-ginger paste
• 3tbsp oil
• 4tbsp water

Equipment

Nutritional Facts

• Serving size: 246.6g
• (17% / 21%)   Calories: 420kcal
• (36%)Total fat: 20g
• (17%)   Saturated fat: 3.4g
• (38%)   Unsaturated fat: 13.2g
•     Mono: 11g
•     Poly: 2.2g
• (57%)   Cholesterol: 172mg
•   Trans Fat: 0g
• (2%)Total carbohydrates: 5.9g
•   Starch: 0g
• (2%)   Sugars: 0.5g
•     Sucrose: 0g
•     Glucose: 0g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 0g
•     Galactose: 0g
• (8%)   Fibre: 2g
• (114%)Protein: 57g
• Salts
• (62%)   Sodium: 1.2g
• (20%)   Potassium: 706mg