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Tandoori Chicken with chutney and mint yoghurt sauce

Tandoori  is an Indian spice mix (masala) from Mumbai, which is often used to marinate meat which is then grilled in a tandoori oven at a very high temperature. You can use our authentic Tandoori with spices from southern India as a dry rub, a marinade mixed with yogurt or for stews with chicken, curry, shrimp, rice and beans. Our masala works well at high temperatures, so you can use it even as a rubs for all types of meat and then grill at high temperatures. Serve with rice, naan or chapati and either a raita or chutney.

INGREDIENTS
STEP 1 Marinating
8 chicken thigh fillets, divided in half
4 -5 tablespoons Tandoori (taste how strong you want the chicken)
2 dl fat yogurt
1 tablespoon lemon juice

Mix all the ingredients for the marinade and in a bowl and place in the chicken.  Cover with plastic and marinate for at least 1 hour, preferably overnight if you have time.

STEP 2 Preparation in pot
1 dl oil
3 garlic cloves grated
3 cm grated ginger
3 re onions, chopped
2 red peppers, cut into coarse pieces
2- 3 tbsp Tandoori mix
2 tomatoes, coarsely chopped
1 tablespoon tomato puree
3 dl cream or coconut cream
2 tbsp chutney
1 pot fresh coriander

PREPARATION
Heat a cast iron pan with half the oil to medium temperature.
Fry the onion transparent, add the ginger and garlic. Fry for a few minutes.
Add peppers and sauté.
Add the remaining oil and the Tandoori spice. Stir.
Add tomato and tomato puree.
Add the room temperature chicken with the yogurt marinade to the casserole. Let simmer gently for about 10 minutes.
Poor in the cream and add chutney and simmer on low heat for about 30 minutes.
Serve the stew topped with coriander, basmati rice, mint yogurt, naan or chapati bread and chutney.

Mint yogurt
2 dl Turkish or Greek yogurt fat
20 fresh mint leaves, shredded
1 tablespoon lemon juice
1 tablespoon honey
Mix all ingredients in a bowl. Cool before serving.

TIPS
The marinated chicken pieces (Step 1) can also be grilled if you prefer. Put on skewers, grill for about 8 minutes, and serve with rice, naan, chutney and mint yogurt.