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Tandoori Chicken
Punjabi recipe from Recipes That Made Me
Ingredients
  • subheading: For the garlic and ginger paste:
  • 100g/3½oz garlic cloves, roughly chopped
  • 100g/3½oz fresh root ginger, peeled and roughly chopped
  • 4 to 5 small whole green chillies, chopped
  • small handful coriander leaves, chopped
  • 4 to 6 tbsp vegetable oil
  • subheading: For the tandoori chicken:
  • 1kg/2lb 4oz chicken thighs, skinless and boneless, cut into bite-sized pieces
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 1 tsp garam masala
  • 1 tsp fine salt
  • 1 tsp black salt
  • 1 tsp ground cardamom powder
  • 1 tsp dried fenugreek leaves
  • ½ lemon, juice only
  • subheading: For the yoghurt mixture:
  • 250g/9oz plain yoghurt
  • 1 tsp ground cardamom
  • 1 tsp fine salt
  • 1 tsp black salt
  • 1 tsp turmeric
  • 1 tsp chilli powder (plus extra if desired)
  • 1 tsp garam masala
  • vegetable oil, to combine
  • chopped fresh coriander, to serve
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  • Recipe tips
Steps
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