Recipes
Spicy Tandoori Chicken
How to Make Spicy Tandoori Chicken
British Indian Restaurant (BIR) style curries have a large and enthusiastic following across the UK as curry lovers aim to reproduce their favourite restaurant dishes at home.
This is a great style of curry cookery and you can get some great results, but you usually need some preparation before hand to make some of the ingredients such as curry base sauce.
Here’s the method, it’s a very straightforward recipe to cook so we hope you find time to give it a try and subscribe to Syed’s YouTube channel.
Mix everything for the marinade before adding the chicken pieces. Marinate for a few hours or overnight if you can.
To cook you can grill them or as the weather improves you can barbecue them.
Notes from the kitchen
Links to other recipes and useful information about this recipe:
You can find more of Guest Chef Syed’s recipes on his YouTube Channel
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Ingredients for Spicy Tandoori Chicken
Chicken Pieces – 1.6 kg
Special Paste
1 teaspoon x salt (or to your own taste preference)
2 x tablespoons of Mustard Oil
1 x handful of fresh coriander
3 or 4 x chopped green chillies
3 or 4 x chopped sweet chilli peppers
2 x teaspoons of chopped onions
1 x naga chilli or 1/2 if it’s very spicy
80 ml of warm water or vinegar
5 or 6 x chopped garlic cloves
Blend all of the special paste ingredients together before making the marinade.
Marinade
The special paste – all of it
Cumin Powder – 1 tsp
Coriander Powder – 1 tsp
Garam Masala Powder – 1 tsp
Kashmiri or Paprika powder – ½ tsp
Red Chilli Powder – 1 tsp
Turmeric Powder – 1 tsp
Kashmiri Paste – 2 tsp
Tandoori Paste – 3 tsp
Mint Sauce – 2 tsp
Fenugreek Leaves – 1 tbsp
Garlic – Ginger Paste – 2 tsp
Mustard Oil – 3 tbsp ( if you have any medical condition please avoid Mustard Oil)
Yogurt – 2 tbsp
Naga Chilli Pickle – 1 tbsp
Lemon Juice – 2-3 tbsp
Red & Orange food colouring – ¼ tsp
Hi culture curry club.
Would like to try your tandoori chicken recipe but can’t see ingredients to make the Kashmiri paste and tandoori paste? Just wondering if you could point me into the right direction where the recipe for the pastes are located.
Thanking you
Laurence.
Hello Laurence, both of these are “off the shelf” pastes, Patak’s do both for example.