About the Recipe

Ingredients
For the TandooriÂ
1.5kg Chicken Thighs and Drumsticks, skin removedÂ
½ Lemon, juiced
1-2 tbsp ghee, optional but lovely
For the Marinade
1 tbsp Cumin Powder
1 tbsp Coriander PowderÂ
2 tsp Madras Curry PowderÂ
1 tsp Turmeric PowderÂ
2 tsp Chili Powder
1 tbsp Kasuri Methi
2 tsp SaltÂ
1 tbsp Coriander LeavesÂ
1 tsp Mint LeavesÂ
½ tbsp Ginger, grated
½ tbsp Garlic, gratedÂ
3 tbsp Vegetable OilÂ
4-6 tbsp Water, enough to form a runny paste
Preparation
Base
Combine all the marinade ingredients together until you form a runny paste.Â
Add the tandoori marinade to the chicken, make sure it covers all the surface area and into any nooks and crannies. Marinade for 1 hour up to overnight.Â
Just before you're ready to cook add the lemon juice to the mixture and combine.Â
On the BBQ
Light your grill and build a two zone fire with the charcoal.Â
Different pieces of chicken cook at different rates, thighs take longer so start them first, the drumsticks. Cook on the indirect heat section until tender - around 20-25 minutes depending on how hot the grill is.Â
Finish on the direct heat and grill for an additional 2-4 minutes, turning every minute until developing a bit of char.Â
Brush with Ghee, if using, and garnish with coriander leaves. Serve with Rice, Roti and some slice white onion.Â
In the Oven
Preheat your oven to 230C. Place your baking dish in the oven to get nice and hot.Â
Cook the chicken pieces in the oven with a touch of oil for 20-25 minutes. Flip once the chicken releases from the pan.Â
Finish under the grill to give the chicken a touch of char.Â
Brush with Ghee, if using, and garnish with coriander leaves. Serve with Rice, Roti and some slice white onion.Â