Tandoori Chicken

• 1 whole1 whole chicken (1.4kg), jointed
• raw onions for serving

Green Chutney

• 60 g2.1 oz Coriander
• 40 g1.4 oz Mint
• 11 green chilli
• 10 g≈ 2 tsp garlic and ginger paste
• 1 pinch1 pinch chaat masala
• 10 g≈ 2 tsp veg oil
• 1/41/4 lemon, juiced
• 15 ml1 tbsp yoghurt (optional)

1st Marinade

• 25 g≈ 11/2 tbsp garlic paste
• 25 g≈ 11/2 tbsp ginger paste
• 25 g11/2 tbsp lemon juice
• 3 g≈ 1/2 tsp salt

Tandoori Marinade

• 20 g≈ 11/2 tbsp garlic paste
• 20 g≈ 11/2 tbsp ginger paste
• 6 g0.2 oz Kashmiri chilli powder
• 25 g≈ 2 tbsp mustard oil
• 6 g0.2 oz ground cumin
• 8 g0.3 oz garam masala
• 200 g≈ 7/8 cup Greek yoghurt
• 60 g4 tbsp lemon juice
• 6 g0.2 oz kasoori methi (crushed)
• 8 g≈ 11/2 tsp salt

Instructions

1. 1 Prepare the green chutney by blending coriander, mint, green chilli, garlic-ginger paste, chaat masala, veg oil, and lemon juice until smooth. Set aside. Joint the chicken into pieces.
2. 2 Make the first marinade by mixing garlic paste, ginger paste, lemon juice, and salt. Coat the chicken pieces thoroughly and leave to marinate for 30 minutes to 1 hour.
3. 3 Prepare the tandoori marinade by mixing garlic paste, ginger paste, Kashmiri chilli powder, mustard oil, ground cumin, garam masala, Greek yoghurt, lemon juice, crushed kasoori methi, and salt until well combined.
4. 4 After the first marinade rest, coat the chicken fully with the tandoori marinade. Cover and refrigerate for 6–24 hours, allowing the spices to penetrate the meat.
5. 5 Cook the chicken hot (grill or tandoor) until charred on the outside and cooked through. Finish with a sprinkle of chaat masala and chopped coriander. Serve with raw onions.