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).
- 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!)
- 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
- olive oil
- 400g brocolli
- 1-2 tbsp garam masala
How to make it…
- The night before, prepare your marinade. First, take the garlic, chillies and salt, and grind these to a paste using a pestle and mortar.
- 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.
- Next, add the chicken and ensure it is fully covered. Cover with clingfilm and leave to marinate overnight.
- 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.
- 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.
- Serve with the fresh coriander scattered over the top, and…
Adapted from Jamie Oliver at: http://www.jamieoliver.com/recipes/chicken-recipes/tandoori-chicken/#3ptbXSlHQATzJZKi.99