Mogul India Stavanger
This recipe comes from Jaswant Kanwar, owner of Mogul India Restaurant in Stavanger. Don’t let the long list of ingredients fool you though – this recipe is easy to prepare and packs a big flavor punch (and a little heat to match). Don’t worry, it’s not too spicy but it will leave you swooning in tandoori chicken heaven. Marinate the chicken overnight for best results.
Tandoori Chicken with Mint & Green Apple Chutney
Prep time
Cook time
Total time
Recipe type: Chicken
Cuisine: Indian
Serves: 6
Ingredients
- For tandoori chicken - 1.5kg/3½lb whole chicken
- 4 tbsp natural unsweetened yoghurt
- 1 tsp garam masala
- 1 tsp medium-hot chilli powder
- 1 tsp ground cumin
- 2 tbsp lemon juice
- 2 tbsp vegetable oil/butter
- 1 tsp salt
- 4 tsb garlic paste
- 2 tsp ginger paste
- 1 tsp ground fenugreek
- ½ tsp cinnamon powder
- For the mint-apple chutney - 50g/4oz coriander leaves, roughly chopped
- 100g mint leaves
- 2 Green Apples
- 3 green [finger] chilies, roughly chopped
- 2 garlic cloves, roughly chopped
- ½ tsp chopped ginger
- 1 tsp lemon juice
- 1 tsp sugar
- Salt to taste
Instructions
- First Marination: Skin the chicken and make a few slits of about 2cm/¾in long on the flesh. Add half quantity of ginger & garlic paste, salt, chilli powder and lemon juice mix well. Cover and refrigerate for eight hours or overnight.
- Second Marination: Mix all the remaining ingredients into a smooth paste and rub the marinade generously all over the chicken skin. Leave it aside for one hour.
- It is traditionally roasted in Tandoor (charcoal heated clay oven) but for your ease you can do the same in an oven.
- Preheat the oven to 180C/350F/Gas 4.
- Place the chicken in a roasting tin and cover with foil. Roast in the centre of the oven for 9 minutes. Halfway through cooking, baste with little butter.
- After 90 minutes, remove chicken from the oven and leave in a warm place to rest for 20 minutes.
- As the chicken cooks make the chutney. For the chutney, place all the chutney ingredients in a blender and blend until the mixture becomes a coarse paste. Add 4-5 tablespoons of cold water to ease blending. Alternatively, use a pestle and mortar. This chutney can be stored in an airtight, non-metallic container for up to four days in the refrigerator.
All images in this post courtesy of Mogul India Restaurant, Verksgata 9, 4013 Stavanger
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