Spatchcock tandoori chicken with coriander chutney, served with easy grilled garlic naan and a zingy salad
Much like a Sunday roast, tandoori food was a weekend ritual when I was growing up. Tender nubs of meat marinaded in a spicy yoghurt marinade, charred to perfection and swiped through a herbal chutney, still taste like a good time to me. Strictly speaking, tandoori chicken is cooked in a tandoor, a clay oven that is also used to bake bread, but it is also perfect for throwing on the barbecue, assuming the weather permits; if not, this can be cooked in an oven or under a hot grill. The versatile marinade also works well with meat, poultry, seafood, paneer and vegetables.
Continue reading… Spatchcock tandoori chicken with coriander chutney, served with easy grilled garlic naan and a zingy saladMuch like a Sunday roast, tandoori food was a weekend ritual when I was growing up. Tender nubs of meat marinaded in a spicy yoghurt marinade, charred to perfection and swiped through a herbal chutney, still taste like a good time to me. Strictly speaking, tandoori chicken is cooked in a tandoor, a clay oven that is also used to bake bread, but it is also perfect for throwing on the barbecue, assuming the weather permits; if not, this can be cooked in an oven or under a hot grill. The versatile marinade also works well with meat, poultry, seafood, paneer and vegetables. Continue reading… Indian food and drink, Chicken, Food, Meat, Salad, Bread
