Making your own Tandoori marinade is really easy and you can play around with the spices to your own taste. I love the use of chopped bay leaves here, charred over hot coals for the perfect summer bbq. You’ll need 6 long bbq skewers for this recipe.
For the marinade
- 300ml Yoghurt
- 1 tsp Salt
- 2 tsp turmeric
- 2 tsp ground ginger
- 2 tsp garam masala
- 2 tsp Chilli powder
- 6 Garlic cloves
- 4 bay leaves (finely chopped)
- 4 tbsp tomato pure
- Juice of 2 lemons
- 12 boneless chicken thighs (with skin), cut into thirds.
- 4 Red onions, peeled and cut into 1/6ths
- 1 Aubergine
- 2 Courgettes
- 1 Red Pepper
- 1 Green Pepper
- 1 Yellow Pepper
- Paprika
For the Saffron Rice salad
- 200g jasmine rice
- ½ gram saffron
- 500ml light Chicken stock
- 1 bunch Asparagus
- A handful of broad beans
- A handful of green Beans
- A Handful of spinach
- 1 Tbsp Chopped Coriander
- 1 Tbsp Chopped Mint
- 1 red chilli, finely sliced
- 50ml Olive oil
- Juice of 2 lemons
Blend together the ingredients for the marinade and transfer to a large mixing bowl with the chicken pieces. Toss together to coat, cover the bowl with clingfilm and refrigerate for at least 3 hours (or up to 24 hrs)
For the saffron rice salad blanch the green vegetables until tender and refresh under cold running water, pod the shells from the broad beans. Simmer the jasmine rice in 500ml of hot chicken stock with a the saffron until just cooked. Leave to cool in the stock for 10 minutes before draining and refreshing with cold running water. In a large bowl, mix together the rice with the remaining salad ingredients.
Divide the chicken equally between the metal skewers, alternating with the courgette, Aubergine and pepper. Dust with paprika before cooking over hot bbq coals for 15 minutes or so, turning regularly until the chicken pieces are cooked.
Photographed on our 'Beton' food photography surface