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Tandoori Chicken with Flame Grilled Naan and Smoked Lassi
Recipe by Depinder Chhibber
If you love the heat and spice that comes from Indian flavours, then this tandoori chicken is the perfect dish for you. Paired with flavoursome naan bread and smoked lassi, you'll be left wanting more!
- Steps
- Ingredients
Ingredients
Tandoori Chicken
Naan
Mint and Coriander Chutney
Smoked Lassi
Charred Cabbage and Chillies
To taste
To serve
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Steps
- For the Tandoori Chicken, place chicken pieces into a bowl.
- Place green chillies, ginger and garlic into a mini food processor and process to a paste. Add 2 tablespoons to the chicken along with 1 tablespoon lemon juice and salt. Mix well to combine then set aside.
- Toast the whole spices over low heat until fragrant. Transfer to a spice grinder and process to a powder.
- Place mustard oil and chilli powder into a bowl and whisk together until red in colour. Add the yoghurt, 1 tablespoon of the ginger, garlic and chilli paste and 2 tablespoon of the dry spice blend, 1 tablespoon lemon juice and salt and mix well to combine. Mix the chicken through then set aside in the fridge until ready to cook.
- Heat a piece of coal over an open flame until glowing red.
- For the Naan, place the dry ingredients into a bowl, add yoghurt and milk and mix to a smooth dough. Cover and rest for 15 minutes.
- Heat a cast iron frypan over high heat.
- Divide dough into 6-8 balls and using a rolling pin, roll then into rounds, using ghee to avoid the dough sticking to the bench.
- Brush some water on one side of the naan and cook this side down in the hot pan. Once the naan starts to cook, turn and cook on a wire rack over an open fire or flame. Remove from the heat and brush with melted ghee. Set aside.
- For the Mint and Coriander Chutney, blend all the ingredients together until the chutney is smooth. Season with salt and set aside in the fridge in a small serving bowl.
- For the Smoked Lassi, spoon yoghurt into a medium saucepan. Carefully transfer the hot coat into a small heatproof vessel into the centre of the yoghurt. Spoon the ghee onto the hot coal then immediately cover with a tightfitting lid. Set aside for 10-15 minutes.
- Uncover and transfer the smoked yoghurt to a food processor. Add the remaining ingredients and blend until smooth. Transfer to a small serving bowl. Cover and set aside in the fridge.
- For the Charred Cabbage and Chillies, grill the cabbage and chillies on both sides over a low flame. Slice the cabbage thinly, season with salt and lemon. Set aside.
- When ready to cook, press the chicken pieces onto a skewer and cook on on cast iron plate over low to medium heat for about 15 minutes. Remove from the heat and set aside to rest 5 minutes then toss through ghee.
- To serve, place the chicken on the naans with charred cabbage and chillies, chutney and a glasses of smoked lassi on the side. Garnish with fresh coriander and lemon wedges.
