Ingredients

• 800 g chicken (cut into big cubes) or drumsticks
• 1/2 cup plain, unsweetened yoghurt
• 2 tbsp Mixed Roots Tandoori Spice Blend
• 1 tbsp lemon juice
• 1 tbsp oil or melted ghee
• 1 tsp salt, or to taste

If you’re using cubed meat, it’s easiest to thread the marinated meat onto skewers – Ensure you soak bamboo skewers for at least half an hour prior to using to avoid an extra smoky flavour from burnt sticks!

Method

1. Make the marinade

In a large bowl, combine the yoghurt, Tandoori Spice Blend, lemon juice, oil and salt. Mix well.

2. Marinate the chicken

Add the chicken and coat thoroughly with the marinade. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavour.

3. Cook your way

Oven: Preheat to 200°C (180°C fan bake). Arrange the chicken on a lined baking tray and bake for 35 – 45 minutes, depending on the cut and size, turning halfway through. Finish off under a hot grill for a smoky flavour.

Air fryer: Cook at 180°C for approximately 20 – 25 minutes, turning halfway through. Cook in batches to avoid the meat stewing.

Barbecue: Cook over medium heat, turning regularly until golden and cooked through.

4. Check and serve

Ensure the chicken reaches an internal temperature of 75°C. Finish with a squeeze of fresh lemon juice and serve with pickled onions and a fresh kachumbar salad along with rice, naan, salad or your favourite chutney.

My two cents’ worth:

For the best flavour, marinate overnight. For a beautiful charred finish, grill the chicken for the final few minutes of cooking, watching carefully to prevent burning.

The post Easy Tandoori Chicken appeared first on Mixed Roots.

Serves: 4–6

Ingredients

For the Chicken

• 800g boneless chicken thighs, diced
• 2 tsp Mixed Roots Tandoori Seasoning Blend
• ½ cup plain unsweetened yoghurt
• 1 Tbsp oil (or melted ghee)

For the Sauce

• 1 Tbsp oil, melted ghee, or butter
• 4 cloves garlic, crushed
• 1 Tbsp grated ginger
• 2 tsp Hurry Curry  (or 3 tsp for a bolder curry flavour)
• 400g can crushed tomatoes
• ½ cup cream (or coconut cream)
• 2 Tbsp cashew nuts soaked in boiling hot water for about 10 minutes
• Salt to taste
• Fresh coriander, leaves and stalks separated and chopped

Method

Marinate the Chicken

In a bowl combine:

• Chicken
• Tandoori Seasoning Blend
• Yoghurt
• Oil or ghee
• Mix well and marinate for at least 30 minutes (overnight is even better).

Cook the Chicken

• Thread marinated chicken onto skewers if desired.
• Grill on a BBQ, under an oven grill, or in a hot pan.
• Cook until lightly charred and almost cooked through.
• Remove and set aside.

Make the Sauce

• Heat the oil, ghee, or butter in a heavy-bottomed pan.
• Add garlic and cook for 1–2 minutes to remove the raw garlic flavour.
• Stir through:
  • Ginger
  • Hurry Curry Blend
  • Cashew nuts
  • Crushed tomatoes
• Add the chopped coriander stalks.
• Sprinkle in a little extra Tandoori Blend if desired.
• Simmer for about 20 minutes, stirring occasionally.
• Add a splash of water if the sauce becomes too thick.
• Using a stick blender, blitz until smooth.

Finish the Curry

• Stir through the cream.
• Add the cooked chicken.
• Simmer gently for 10 minutes until the chicken is fully cooked and the sauce is rich and silky.
• Taste and adjust seasoning if needed.

To Serve

Garnish with fresh chopped coriander leaves and serve with:

• Fluffy basmati rice
• Warm naan bread
• Pickled onions
• Raita

Yummmmmm 😉

⸻

The post Easy Chicken Tikka Masala appeared first on Mixed Roots.