I’ve been on a quest for the perfect tandoori marinade (without the E numbers or red food colouring) for years, and tweak my recipe on every repeat. This one is easily my favourite so far: the cloves lend a wonderful smokiness, and if you can pop the chicken in the marinade in the morning, it will have taken on an amazing depth of flavour by the evening. This would work just as well on a barbecue – just scale up the amount of chicken and the marinade ingredients as needed.
Tandoori chicken skewers with coriander chutney
You will need four large metal or bamboo skewers (if using the latter, soak them in water for half an hour first). Serve with flatbreads or naan, and shredded lettuce, if you wish.
Prep 15 min
Marinate 1 hr
Cook 10 min
Serves 2
275g chicken breast chunksor 2 chicken breasts cut into 2½cm cubes
Flatbreads or naanto serve (optional)
Shredded lettuceto serve (optional)
For the marinade
2 garlic clovespeeled and grated
2½cm piece fresh ginger, peeled and grated
Juice and finely grated zest of ½ lemon
1 generous tsp ground cumin
½ tsp ground turmeric
1 generous tsp smoked paprika
¼ tsp ground cloves
1 tsp chilli flakes
1 tsp flaky sea salt
40g greek yoghurt
1 tbsp neutral or olive oil
For the coriander chutney
30g corianderleaves and stalks
10g mint leaves
1 large green chillistalk discarded, seeds and pith removed if you want less heat
25ml neutral or olive oil
Juice of ½ lime
1 tsp flaky sea salt
50g yoghurt
Mix all the marinade ingredients in a large bowl. Add the chicken pieces, mix well to coat, then cover and refrigerate for at least an hour.
Meanwhile, blitz all the ingredients for the chutney except the yoghurt in a food processor, until roughly chopped. Add the yoghurt and quickly blitz again to a smooth sauce. Taste and adjust the salt as needed, and set aside.
When you’re ready to cook, put a griddle pan on a high heat. Thread the chicken pieces on to four skewers, then cook on a very high heat for three minutes on each side, until cooked through. To check, cut into a piece of chicken: if need be, cook the skewers for another minute on each side. If you don’t have skewers, cook the chicken in a single layer in a searingly hot frying pan for the same amount of time, flipping the pieces over as required – this is a bit more fiddly than turning skewers, though.
Leave the cooked chicken to rest for three or four minutes, then serve hot with the chutney alongside, or wrap in flatbreads with shredded lettuce, if you wish.
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