Dad's barbecue tandoori chicken with rice salad
2 hours 30 min
My dad used to cook this at parties and it was quite famous. Sadly he died a couple of years ago so now I carry on the tradition. It is nice served with loads of mango chutney and it can be cooked in the oven if it's raining.
5 people made this
Ingredients
Serves: 6
- 12 chicken thighs and drumsticks, bone-in and skin-on
- For the marinade
- 8 tablespoons plain yoghurt
- 4 tablespoons garam masala
- 2 teaspoon crushed cumin seeds
- 2 teaspoon paprika
- 1 teaspoon chilli powder
- juice half lime
- 2 tablespoons honey
- For the rice salad
- 300g rice
- salt
- small jar good mayonnaise
- 1/2 teaspoon turmeric
- 2 cardamom pods
- 150g cooked frozen peas
- 1 tin sweetcorn, drained
- 3 hard boiled eggs
Method
Prep:2hr ›
Cook:30min ›
Ready in:2hr30min
- In a large bowl mix all the marinade ingredients and massage into chicken pieces. Cover bowl and put in fridge till ready to cook. The longer chicken marinates the better.
- For the rice salad: Cook rice in salted boiling water with the turmeric and cardamom for flavour. Drain and leave to cool.
- Mix in peas, drained sweetcorn and mayonnaise. Cut the hard boiled eggs into quarters and arrange on top of rice in a nice big bowl.
- Cook chicken on barbie for 15 to 20 minutes, turning frequently, till no longer pink at the bone. Serve with rice salad.
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