GLUTEN-FREE TANDOORI-SPICED GRILLED CHICKEN
This recipe for Tandoori-Spiced Grilled Chicken was given to me years ago by friends who knew I liked to cook. It came in a tiny book, and when I say tiny… I mean miniscule. It was about 50mm square. The book itself has disappeared (that’s how small it was) but a version of this quick, easy recipe lives on.
The trick is to make the spice paste in advance. Double the batch and you’ll have a good supply to keep in the fridge at the ready.
You can also adjust the mix to suit. It can be gently aromatic or deliver a big kick if you prefer.
Best of all, you end up with simply grilled chicken that’s moist and delicious and full of flavour – which means it’s a great result for very little effort.
I love that.
Jan
TANDOORI-SPICED GRILLED CHICKEN
Serves 4 or 5
150 gm plain yoghurt
2 tablespoons lemon juice
2 tablespoons Spice Paste
1 kg skinless chicken thigh fillets, trimmed and cut into 2 or 3 pieces
Mix yoghurt, lemon juice and spice paste together in a bowl. Add chicken pieces and coat thickly with the mixture. Refrigerate for at least an hour, preferably overnight.
Preheat grill to 220°C.
Line a large baking tray with foil.
Place the chicken pieces on the tray, well-spaced apart, and cook for 8 to 10 minutes or until the top is nicely browned.
Use a skewer to check for doneness, which will depend on the thickness of the pieces. The juices should run clear, not pink, when the skewer is removed.
Serve immediately with a pilaf, cucumber raita or a green salad.
Spice Paste
2 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons fenugreek seeds
½ teaspoon cardamom seeds
½ teaspoon whole cloves
1 tablespoon black peppercorns
¼ cup paprika
1 tablespoon ground cinnamon
½ teaspoon cayenne pepper (or to taste)
1 teaspoon salt
Peanut oil
Toast the coriander, cumin, fenugreek and cardamom seeds together with the cloves and peppercorns on a medium heat for about a minute.
Allow to cool and use a spice-grind to reduce to a powder.
Mix with paprika, cinnamon, cayenne and salt and combine with enough peanut oil to form a thick paste. The paste can be stored in sterilised jars, refrigerated, for months.