It's the double marinade that really makes this tandoori chicken stand out. Juicy, tender and punchy, this is a recipe that delivers a party of flavours - it's sure to please.
We've gone for classic chicken, but you can substitute for whichever meat or vegetarian option you'd prefer. The key is in the prep though, ideally you want to give the meat plenty of time to marinate in the fridge for around 6 hours before cooking.
For 4-6 people
1. Prepare your meat
1kg skinless chicken drumsticks, thighs or other cuts
Cut the chicken into chunks and make 2-3 deep vertical incisions (if boneless, cut no more than half way).
2. Make up your marinades
Combine the ingredients of marinade #1 in a large bowl:
1tsp garlic paste
1tsp ginger paste
1tsp Kashmiri chili powder
1tsp salt
squeezed juice of 1 whole lemon
Add the chicken into the marinade and completely coat the pieces. Chill for at least an hour in the fridge.
Then, add the ingredients of marinade #2 in a large bowl:
1tsp roasted cumin powder
1tsp garlic paste
1tsp ginger paste
1tsp Kashmiri chili powder
1tsp salt
1tsp pepper
1tsp coriander powder
1tsp garam masala powder
whole pot of natural set yoghurt
2-3 tblsp of mustard oil
Add this second marinade mix to the marinating chicken. Make sure the chicken is fully covered and allow to further marinate for at least 3-4 hours in the fridge.
3. Skewer and cook
Apply chicken to skewers and roast in the tandoor, turning them occasionally until the meat is cooked (check for clear juices and that it's piping hot).
Serve with a mint yoghurt, salad and a naan or flatbread.