Inglewood Organic Chicken Tandoori



Serves 4

8 Inglewood chicken thighs/breast

250ml yoghurt
4 tablespoons olive oil
1 medium onion chopped
6 cloves garlic
1 x 2inch piece ginger
3 tablespoons lemon juice
2 teaspoons salt
1 tablespoons tomato paste optional – for colour
Simon also added saffron, or beetroot powder, anything for colour
1 tablespoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon garam masala
¼ teaspoon ground mace
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon fresh ground black pepper
¼ teaspoon cayenne pepper


Skewer the chicken.
Place yoghurt, oil, onions, garlic, ginger and lemon juice and all the spices
in a bowl and mix well. Spread over and around the skewers and marinate chicken for 24 hours turning a couple of times.

Cook chicken skewers suspended over the coals in a hot kettle BBQ. After around 5 minutes when the chicken is well browned, turn the chicken over to cook on the other side. This will of course depend on your oven heat. Replace the lid and cook for another 5 or so minutes until chicken flesh is just set
Serve with Raita and Pulao rice.


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