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BBQ Tandoori Chicken with Onion Bhajis

Andy Bates creates a classic Indian dish with his own tandoori paste.

  • Preparation Time40 mins
  • Cooking Time50 mins
  • Serves4
  • DifficultyMedium
1 large free range chicken
Handful of salt

For the Tandoori Paste

4 tbsp tandoori spice mix
2 tsp garam masala powder
2 garlic cloves, crushed
500ml plain yogurt
Juice of 1 lemon
1 tablespoon tomato puree

For the Raita

480ml plain yogurt
Cucumber, de-seeded and grated or finely chopped

For the chicken, spatchcock the chicken and peel off the skin as best you can. With a sharp knife cut incisions into the chicken so the marinade can really absorb. Season chicken with salt.

In a bowl, mix all the tandoori mix together and then massage into the chicken. Leave for at least 24 hours.

Heat the grill to its highest setting. Preheat a griddled tray lined with foil and place the chicken under the grill or barbeque and cook for 45-50 minutes until cooked through. If flesh begins to burn turn heat down a little.

Leave to rest for 30 minutes.

For the onion bhaji, heat the fryer to 165°C.

Slice onions, then salt lightly and leave for 5 minutes until the onions begin to bleed. In a pestle and mortar place the cardamom pods and grind, then add the remaining spices. Add the spices, gram flour and chopped coriander to the onions, mix well until you have a dropping consistency. Shape into handful size flat discs or to whatever size you prefer then deep fry for around 7-8 minutes (shorter time if smaller) until golden crispy brown. Repeat until mix is used up.

For the raita, mix together all the ingredients and serve chilled.

On a large serving dish lay the iceberg to create a bed. Place the chicken on top then arrange bhajis around chicken. Garnish lemon wedges and coriander. Serve raita in bowl and naan if required.

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