You know it’s summer when you crank the barbie! We love this juicy, tender chicken at all times of the year. It also makes a great start for your Chicken Tikka Masala curry. Easy enough to make in either the oven, barbecue or air fryer!
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.