We have Indian marinades for chicken, pork and fish that are sure to spice things up! Find traditional tandoori marinades, Indian masala marinades and more - all especially perfect for barbecuing or grilling.
Diced chicken rubbed with a paste made from blended coriander, mint, and other distinctive flavours. Chicken legs may also be used. This recipe is cooked under the grill, but works well on the barbecue too.
This is a tasty starter that can be found in every Indian restaurant around the West of Scotland. I’ve tried loads of recipes but this one really hits the spot in terms of authenticity in relation to the best of restaurant recipes. In Scotland we eat our spiced onions with Indian poppadoms but you could serve these as a chutney, side dish or dip.
Chunks of chicken are marinated in yoghurt and spices, cooked on the barbecue or in a griddle pan, then served in a creamy tomato sauce. Perfect with basmati rice or warm pitta bread.
After scouting the net for a recipe I found too many variations so I experimented with basic ingredients myself, and came up with this version. So far I have had no complaints, even my 7-year-old daughter thinks it's scrummy. I have split the ingredients into 2 stages for ease, as this, like most curry recipes, is prepared in 2 stages.
An Indian-inspired paste made from an assortment of spices is the secret to this spicy barbecued chicken recipe. No long marinating time is required; the chicken can marinate in the time it takes to get the charcoals hot.