Best Tandoori Grill
I've never met anyone who doesn't love a tandoori grill...especially fellas. When it comes to the Big Game, there’s only one way of hitting the back of the net every time regardless of who you support…it’s a platter of Tandoori mixed grill. Together with Kingfisher Beer, I've cooked up a storm in the kitchen and made a stack of tandoori chicken and tandoori lamb chops, this recipe is a total winner. Time to fill your fill your boots with my Tandoori Mixed Grill.
Serves 4
Marinade
- 500g whole Greek yoghurt
- Big thumb of fresh ginger
- 4 fat garlic cloves,
- 2 tbs paprika
- 1 tbs ground coriander
- 2 tsp garam masala
- 1 tsp chilli powder
- 1 tsp turmeric powder
- 1 tsp beetroot powder (optional for colour)
- 1 tbs cumin seeds,
- 2 tbs fennel seeds
- 1 tbs olive oil
- 1 tsp salt
Grill
- 1kg skinless chicken thighs on the bone, slashed to work the marinade into
- 1kg lamb chops
- Handful of fresh coriander.
- Juice of 2 lemons
- 3 tbs butter
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How To Make Mixed Tandoori Grill
Blitz everything apart from the meat until the marinade takes on the colour of a prized Chelsea rose
Heat your oven to 180°C/Gas 4.
Using separate bowls for each meat portion and smother the marinade over the protein, cover and marinade in the fridge overnight.
Remove the chicken and place in a foil parcel with a little oil, cover and bake for 30 minutes. Open foil parcel, tip onto a tray and bake for a further 20 minutes until the meat has a crispy surface. Remove and leave to rest for 10 minutes with a drizzle of lemon juice.
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Take the lamb and under a medium high grill, cook for 8-10 minutes until cooked, but still slightly pink in the centre. Turn halfway through the cooking time and baste with lemon and butter. Remove and leave to rest to 5 minutes.
- Serve all the meat on a platter, scatter with coriander leaves and serve with mint and coriander chutney.
Best Tandoori Grill
I've never met anyone who doesn't love a tandoori grill...especially fellas. When it comes to the Big Game, there’s only one way of hitting the back of the net every time regardless of who you support…it’s a platter of Tandoori mixed grill. Together with Kingfisher Beer, I've cooked up a storm in the kitchen and made a stack of tandoori chicken and tandoori lamb chops, this recipe is a total winner. Time to fill your fill your boots with my Tandoori Mixed Grill.
Serves 4
Marinade
- 500g whole Greek yoghurt
- Big thumb of fresh ginger
- 4 fat garlic cloves,
- 2 tbs paprika
- 1 tbs ground coriander
- 2 tsp garam masala
- 1 tsp chilli powder
- 1 tsp turmeric powder
- 1 tsp beetroot powder (optional for colour)
- 1 tbs cumin seeds,
- 2 tbs fennel seeds
- 1 tbs olive oil
- 1 tsp salt
Grill
- 1kg skinless chicken thighs on the bone, slashed to work the marinade into
- 1kg lamb chops
- Handful of fresh coriander.
- Juice of 2 lemons
- 3 tbs butter
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