Spicy Chicken Tandoori 800 by 600

Dish description

This spicy Tandoori Chicken recipe from regular guest contributor Syed Ahmed will be ideal for summer.

With a hint of NAGA you can expect it to be pretty spicy, but in the end it is up to you what level of heat you go for. Chicken pieces always go well with breads, raita and chutneys.

Spicy Chicken Tandoori 800 by 600

How to Make Spicy Tandoori Chicken

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.

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

 

recipe links

Links to other recipes and useful information about this recipe:

You can find more of Guest Chef Syed’s recipes on his YouTube Channel

Britishian YouTube Channel

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the editor

Editor of Curry Culture and lover of IPA. I wanted to create something that highlighted the best of the industry to both those who work in it and the public who love it so much. Curry Culture is the result so I hope you enjoy it.

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