The first time I tasted tandoori chicken was in the early 90’s, My mum took me and my sister to an Indian restaurant in Bournemouth, I think I had korma as I was scared of spicy food back then, but my mum had tandoori chicken. I remember it’s vivid red color and blackened flesh, puzzled and curious to know what this was I dived in – much to my mother’s disgust I enjoyed it to such degree that my hand was slapped several times.
Like I have said many times before our relationship is somewhat defunct null and void, we don’t speak anymore for many reasons but some of my most prominent food memories come from her.
The most important thing to remember with this recipe is patience, you cannot rush this. If you want it for dinner tonight then forget it, it needs time to marinate and tenderize.
If you make my Tandoori chicken with coriander and mint yogurt dip recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
Chicken Recipe Ingredients 4 chicken legs, 4 chicken thighs skin removed For the dip Ingredients 4 dessert spoons plain yogurt Try out our Tandoori chicken recipe and post your results below in the comments…
How do you make Tandoori chicken - coriander and mint yoghurt dip
500g of plain yogurt
Juice of 2 limes
3 dessert spoons tandoori masala spice mix (I used Rajah brand which is available in most supermarkets)
Pinch of sugar
Pinch of salt
6-8 mint leaves
Coriander (same volume as mint)
Chicken Recipe Ingredients
4 chicken legs, 4 chicken thighs skin removed
For the dip Ingredients
4 dessert spoons plain yogurt
Try out our Tandoori chicken recipe and post your results below in the comments…