Tandoori Chicken

Tandoori chicken is undoubtedly one of the boy’s favourites, and finally the weather is right for a barbecue. He thinks himself king of the grill – he just needs me to make this for him. Good job he needs me for something!

1kg chicken,skinned and jointed

Juice of 1 lemon

Salt

Sliced onions (paper thin) & lime wedges to garnish

Marinade

750ml yoghurt

2tbsp oil

1tbsp garlic and ginger paste

1tsp chilli powder

2tsp ground coriander

2tsp garam masala

2tsp dry mustard powder

1tsp turmeric

1tsp white pepper

Make the marinade first. Get a bowl large enough to contain the chicken and add all the marinade ingredients and mix well. To get that orange colour you see in the restaurants, you’ll need food colouring (usually 3tbsp yellow and 1tbsp red). Feel free not to colour this, but I try to use natural colouring. I don’t tell the boy what makes it this colour – he just thinks it comes that way. Besides, he'll be extra pleased if his version looks the same as he sees in restaurants.

Skin the chicken and cut deep slashes all over it. Dress well with lemon juice and salt, rubbing it in. Add to the marinade and again, give it a good massage, so it’s all completely covered. Allow it to soak up the flavour for at least 4 hours.

When he has got the barbecue ready, shake off excess marinade and give him the chicken to cook. Check he’s cooked it through, with a skewer.

Serve on a nice plate, and garnish with the raw onion rings and lime wedges. There’s no way he’d do this if left to his own devices, but he always appreciates that you do. Serve with some mint & yoghurt chutney for dipping.

Mint & Yoghurt Chutney

3 sprigs mint, chopped

3 sprigs coriander, chopped

1cm fresh ginger, peeled & chopped
1tsp sugar

2 green chillies

1/4tsp cumin seeds

225ml yoghurt

Salt

Put everything except the yoghurt and salt in a blender, to make a smooth paste. Add 50-100ml water to ease it along. Whisk in the yoghurt and salt.

Praise the boy for his barbecuing skills. Serve with a salad of sliced tomato, cucumber, onion and shredded carrot. Sprinkle on any leftover coriander and mint from the chutney, with a squeeze of lemon juice.