Tandoori Chicken Recipe | Home Beautiful

Ingredients

• 2 spring chickens, 750–800g each juice of ½ lemon
• 1 tablespoon finely chopped coriander stalks
• 2 tablespoons butter, melted
• ½ teaspoon chaat masala (see page 261)
• bamboo skewers, soaked in water
• For the marinade
• juice of ½ lemon
• 2 tablespoons vegetable oil
• 2 tablespoons red chilli powder
• 2 tablespoons ginger-garlic paste (see page 260)
• 1 tablespoon ground roasted cumin
• 215ml plain yoghurt
• 1½ teaspoons salt
• 1 teaspoon ground garam masala
• 1 teaspoon crushed dried fenugreek leaves
• 1 teaspoon sugar
• For the salad garnish
• 2 red onions, thinly sliced
• 1 tomato, deseeded and sliced
• 1 green chilli, finely chopped
• 1 tablespoon white vinegar