Nate’s Tandoori Marinated Chicken Recipe


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While it’s BBQ weather i’m not going to be cooking a BBQ as i’ve been invited to one tomorrow, so instead i’m doing a quick and easy recipe, as I don’t want to be cooking for too long in this weather. I love the taste of Tandoori and have done various experiments with the flavours but this is the best one i’ve ever made. I’ll get straight to the recipe now!

What ingredients do I need?

For the marinade:
1 teaspoon salt
2 teaspoons coriander ground
2 teaspoons coriander leaf
3 teaspoons chili powder
3 teaspoons garlic powder
1 teaspoon english mustard
2 teaspoon ginger
3 teaspoons turmeric
2 teaspoons fennel
2 teaspoons cumin
3 teaspoons paprika
1 teaspoon of lemon
1 table spoon of coconut milk.


Diced chicken (the marinade will be enough for up to 500g)
2 teaspoons of lemon juice
1 tablespoon of flour
1 tablespoon of cooking oil

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I’ve got those ingredients, what do I need to do?

First mix each of the marinade ingredients together, put a couple of the ingredients in at a time mix them, then add another two, saving the non-dry ingredients until last. Mix until you get a form of paste.


Next add the chicken and the marinade into a freezer bag and mix well, add 2 more tea spoons of lemon juice and mix again, then leave to marinade for at least an hour (as always the longer the better).

Once you’ve finished marinading, take the freezer bag of marinated meat out of the fridge and put in a table spoon of flour, and mix up again. Put your rice in a saucepan of water, and put some cooking oil onto a griddle, place both on a medium-high heat.

After 4-5 minutes add each piece of chicken to the griddle, periodically turn the chicken every minute of so for 6-8 minutes. After this time your rice should also be done.

Simply plate both and enjoy!


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