serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
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episode • The Cook Up with Adam Liaw • cooking • 24m
G
episode • The Cook Up with Adam Liaw • cooking • 24m
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Ingredients
- 4 chicken thigh fillets
- 1 cup Greek yoghurt
- 2 tbsp lemon juice
- 1 tbsp ginger garlic paste
- 2 tsp tandoori masala
- 1 tsp red chilli powder
- Salt, to taste
- Roti, raita, to serve (optional, see Note)
For the tandoori spice blend
- 3 tbsp coriander seeds
- 2 tbsp cumin seeds
- 2 tbsp fenugreek (methi) seeds
- 2 tbsp black peppercorns
- 1 tbsp fennel seeds
- 1 tbsp mustard seeds
- 5-6 dried red chilies
- 5-6 green cardamom pods
- 4-5 cloves
- 4 cm cinnamon stick
- 1 tsp turmeric powder
- 1 tsp ground ginger
- 1 tsp garlic powder
- 2 tbsp paprika
For the kachumber
- 1 cucumber, roughly chopped
- 1 tomato, roughly chopped
- 1 red onion, thinly sliced
- 1 green chili, finely chopped
- 1 lemon, juiced
- Salt, to taste
Marinating time: 2 hours - overnight
Instructions
- To make the spice blend, combine the whole spices in a dry frying pan and toast over medium heat, tossing occasionally for 2-3 minutes, or until fragrant. Remove from the heat and allow to cool completely, then transfer to a spice grinder and blend to a fine powder. Combine with the remaining ground spices, then store in an airtight container.
- In a large bowl, combine the chicken, yoghurt, lemon juice, ginger garlic paste, 2 tsp prepared tandoori spice blend, chilli powder and salt. Refrigerate for 2 hours, to overnight.
- When ready to cook, preheat the barbecue or a chargrill pan and grill chicken for 6-8 minutes per side, or until cooked through. Transfer to a large serving platter.
- To make the kachumber salad, in a medium bowl, combine the ingredients and toss lightly to combine. Season to taste with salt.
- To serve, stir the raita well. Serve the tandoori chicken platter with the kachumber salad, raita and roti. Encourage your guests to make their own plates and wraps, mixing and matching each element as they go.
Note
- To make the raita, combine 2 cups Greeks yoghurt, 1 cucumber (fine chopped), 12 mint leaves (finely chopped) and ½ tsp roasted cumin powder. Add salt, to taste and chopped chilli, if desired.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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