BBQ Tandoori Chicken with Onion Bhajis
Andy Bates creates a classic Indian dish with his own tandoori paste.
- 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 natural yoghurt
- Juice of 1 lemon
- 1 tablespoon tomato puree
- For the Raita
- 480ml natural yoghurt
- Cucumber, de-seeded and grated or finely chopped
- Large handful mint leaves, chopped
- Large pinch salt
- 1 green chilli, de-seeded and finely chopped
- For the Onion Bhajis
- 4 large onions
- 4 large Bombay onions
- 1 teaspoon salt
- 10 cardamom pods
- 6 teaspoons ground cumin
- 5 teaspoons coriander ground
- 2 teaspoons chilli powder
- 1 teaspoons turmeric
- Bunch of coriander, roughly chopped
- 180-200g gram flour (chickpea flour)
- 1 iceberg lettuce thinly sliced
- 2 lemons for garnish
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.