Tandoori Chicken and Spiced Broccoli

I was searching for a bit of recipe inspiration and looking to do something a bit different from normal here, and ended up browsing some Jamie Oliver recipes. Now while I sometimes end up feeling a bit over-exposed to Jamie where he’s done literally everything you can think of in TV (didn’t he set up a school at one point?), his recipes were some of the first I tried when I first got into cooking at university and I’ve learnt a lot from him over the years. So it seemed like a good place to start and I normally trust his recipes to be pretty good!

This crispy tandoori chicken is really easy to make and the trick is just in the marinating overnight. Surprisingly, I was actually really blown away by the broccoli. I used tenderstem broccoli as I was entertaining and thought I might as well push the boat out, so that probably helped with the taste. But still, that little bit of garam masala, olive oil and a quick hit in the oven gives the most lovely slightly crispy taste to the broccoli. I love my vegetables but it’s not often I get so excited about a side dish! This serves 4 generous portions, although you could get a bit more chicken into the amount of marinade you get if you prefer. Serve with rice and raita (easily made yourself with the leftover yoghurt, leftover lemon, leftover coriander and a bit of chopped cucumber).


Tandoori Chicken

  • 4 cloves of garlic, roughly chopped
  • 2 fresh red chillies, chopped
  • a pinch of salt
  • 1 thumb-sized piece of ginger, grated
  • juice of ½ lemon
  • 200g yoghurt (I used low-fat, either is fine!)
  • pepper
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 8 chicken thighs/ drumsticks, skins on
  • ½ bunch of fresh coriander, chopped

Spiced broccoli

  • olive oil
  • 400g brocolli
  • 1-2 tbsp garam masala

How to make it…

  1. The night before, prepare your marinade. First, take the garlic, chillies and salt, and grind these to a paste using a pestle and mortar.
  2. Transfer this to the bowl you intend to marinade the chicken in, and mix together with the ginger, lemon juice, yoghurt, a few grinds of pepper, cinnamon, cumin, coriander and paprika.
  3. Next, add the chicken and ensure it is fully covered. Cover with clingfilm and leave to marinate overnight.
  4. The next day, preheat the oven to 200ºC/Gas Mark 6. Remove the chicken from the fridge and divide it in two, wrapping both parts up in a foil parcel. Cook in the oven for 30 minutes before removing the foil and cook for a further 30 minutes, leaving the top to colour and get a slight crispy.
  5. While the chicken is cooking, lay the broccoli in a row on an oven tray. Splash with oil and sprinkle with garam masala before adding it into the oven with the chicken for 20 minutes.IMG_2595
  6. Serve with the fresh coriander scattered over the top, and…
  7. Enjoy!


Adapted from Jamie Oliver at: http://www.jamieoliver.com/recipes/chicken-recipes/tandoori-chicken/#3ptbXSlHQATzJZKi.99


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