Recipe: Tandoori chicken with spicy mint and yoghurt sauce

We tried this tandoori chicken recipe on a Kamado grill, and it worked perfectly. But other BBQ setups or just the grill function in your oven should work too. The mint and yoghurt sauce gives it a fantastic lift plus a spicy kick! Serves 4.

Ingredients:

For the marinade:

• 1.5 cups of yogurt
• juice of 2 lemons
• zest of 1 lemon
• 3 tsp minced ginger
• 3 cloves minced garlic
• 1 tbs garam masala
• 1.5 tsp ground coriander
• 1 tsp paprika
• 0.5 tsp of crushed chilli flakes
• 0.5 tsp of ground cumin
• 0.5 tsp ground turmeric
• 0.5 tsp ground cayenne pepper
• 1 tsp salt
• 4 chicken thighs – cut into thick chunks

For the spicy mint yoghurt sauce:

• 1 handful mint
• 1 handful coriander
• 2 cloves garlic
• 2 green chillies
• Juice of half a lemon
• 1 tsp cumin
• 1 tsp salt
• 1 cup yogurt

Method:

For the tandoori chicken:

1. Place all the marinade ingredients in a blender and blend until smooth.
2. Place chicken in ziplock bag and pour half the marinade on the chicken, massage in, seal and place in refrigerator for at least 3 hours or overnight.
3. When ready to cook, heat grill to 120 degrees C with oak wood chunks using an indirect setup.
4. Thread chicken pieces onto skewers and smoke for 1.5 hours.
5. Remove heat deflector and heat grill to 200 degrees C.
6. Place chicken back on grill and baste with leftover marinade. Flip chicken skewers and baste again. Repeat until a nice char is formed.
7. Remove from grill and rest for 5 mins.

For the spicy mint yoghurt sauce:

1. Blend all the ingredients except the yogurt.
2. Fold the yoghurt into the mixture gently, and serve with the chicken.