Smokin Monkey Posted January 16, 2019 Share Posted January 16, 2019 Ingredients 2 Chicken Breasts 2TBS of Tandoori Spice Mix (1 teaspoon ground ginger.1 teaspoon ground cumin.1 teaspoon ground coriander.1 teaspoon paprika.1 teaspoon turmeric.1 teaspoon salt.1 teaspoon cayenne pepper.) Small Carton of Natural Yogurt Splash of Lemon Juice. Directions Cut the Chicken into a decent size cubes (approx 40mm) Mix all the other ingredients together to form a Marinade. Put the Chicken In to a bowl, pour over the Marinade and mix with the Chicken until it’s fully coated. Cover and refrigerate for a minimum of 2 hours, overnight if possible. If using Wood Skewers, soak in cold water for 30 minutes. Set up your grill for direct cooking 1-2 Chimneys of Charcoal, depending on size of grill. Thread 5 to 6 pieces of Chicken on to each Skewer. Place on to a hot grill. Cook until IT reaches 75’C, turning occasionally to give an even cook. Serve in a warm NaN Bread or Wrap, with chopped Cabbage, Onion and Tomato. Sauce is made from Chopped Mint, Chopped Corriander Natural Yogurt, Lemon Juice and Salt & White Pepper. Back To The Smokin Monkey Cook Book 1 Quote Link to comment Share on other sites More sharing options...
Simon Posted January 16, 2019 Share Posted January 16, 2019 Looks good. I may have to try that soon. Quote Link to comment Share on other sites More sharing options...
David Posted January 16, 2019 Share Posted January 16, 2019 These look great and have inspired me to get the old Puri Tandoor out on the weekend. Quote Link to comment Share on other sites More sharing options...
David Posted January 20, 2019 Share Posted January 20, 2019 Just a couple of pics of the Tandoori Chicken cooked today. 1 Quote Link to comment Share on other sites More sharing options...
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