Though we are still in lockdown in the UK, the glorious sunshine has been our only saving grace. It’s this heatwave that inspired the menu for this week’s LIVE cookery class. A spicy, grilled Tandoori Chicken with a tropical, ice cold sweet Mango Lassi shake to wash it down! Sound good? Scroll down for the recipe.
This is my home-style Tandoori recipe – no red food colouring here! I like to do a double marination that results in chicken that is incredibly flavourful at every bite. Oh and the longer you can leave the marination on, the better! I served it with a sprouted moon bean, lime & tomato salad and it went down a treat.
To wash it down, I shared my delicious and easy to make Mango Lassi shake. I personally find this recipe a lot lighter and more refreshing than regular lassi. If you can source fresh South Asian mangoes – lucky you – use them! If not, it’s quite easy to find mango pulp in the “world” section of most of the big supermarkets these days and that works very well too.
I hope you enjoy this recipe! If you want to watch the live class again, you can do so by clicking here. Don’t forget to let me know your thoughts and share pictures of your recreations on Insta, Twitter or Facebook.
Oh and mark your calendars and join me for my next live cook-along class on 12th June. Keep posted to my social media to see what we will be making.
Happy cooking y’all x
Tandoori Chicken & Mango Lassi Shake
- Food Processor
For the Tandoori Chicken:
- 575 g skinless chicken thigh, with 3-4 slits cut into each one I like to use bone in for extra flavour
- 1 1/2 tsp salt or according to taste
- juice of 1/2 lime
- 3 tbsp crispy fried onions optional (usually found in the salad topper section of supermarkets)
- 2-3 fresh green chillies as per your taste
- 4 ” ginger cut into small chunks
- 2 large cloves garlic peeled
- small handful fresh coriander
- 3 tbsp Greek yoghurt
- 1 tsp garam masala
- 1 tsp coriander powder
- 1 tsp paprika
- 1 tsp black pepper
- 1/4 tsp chilli powder or chilli flakes
- 2 tbsp oil
- chaat masala optional
To make the Mango Lassi Shake
- 400 ml mango pulp Kesar/Alphonso mango pulp is best
- 250 ml milk
- 25-30 ice cubes
- 2-3 tsp sugar/honey optional, as per your taste
- Place chicken in a bowl and add the lime juice and salt. Mix well. If you have time, allow to marinate for 30mins – 1hour.
- Pre heat grill at the maximum temperature setting and place a wire tray on a foil lined baking sheet and keep aside. Then place the fried onions, chillies, ginger, garlic and fresh coriander in a food processor and blitz until a coarse paste forms (it does not have to be very smooth).
- Tip this paste onto the chicken. Then add the yoghurt and all of the spices as well as the oil. Mix well and work the marination into the slits of the chicken. Tip – if you can, allow the chicken to marinate for 2-3 hours / overnight as it will allow the flavours to really absorb into the chicken.
- When you are ready to cook, place the chicken pieces on the wire tray and cook in your grill for 8-10 minutes. It should have a slight char and should be about 70% cooked of the way. Now, turn the chicken pieces over and continue to grill for a further 3-5 minutes. The meat should be white all the way through. You can cook for a little longer if you like it to be slightly more charred all over but be careful not to overcook. (You can also cook this on the BBQ! )
- Remove from grill. Drizzle over any extra marination that has dropped onto the foil along with a good sprinkle of chaat masala and lime juice.
- To make the mango lassi, add all of the ingredients to a blender and blend until smooth. Pour into a glass an garnish with lime zest, pomegranate seeds or fresh mint. Enjoy immediately!