Recipe: ‘tasty bird’ tandoori chicken from The Cheeky Indian

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Sunday, April 15, 2018 - 09:00

A later starter in professional cooking, Ash Sutaria left the family business to try and turn his love of cooking into a career. After time developing his skills part-time in a restaurant kitchen, Ash went onto run the street food project for Jamie Oliver’s Barbecoa restaurant, before setting up The Cheeky Indian four years ago.

Alchemy at Southbank Centre offers Ash and his team a chance to showcase their natural love for all thing to do with Indian food, and ahead of the 2018 event he shared with us his recipe for ‘Tasty Bird’ Tandoori Chicken, the perfect barbecue food.

Being a British-born Indian, I love the classic chicken tikka masala! It’s a perfect marriage of Indian flavours and British style.
Ash Sutaria, The Cheeky Indian

'Tasty Bird' Tandoori Chicken

ingredients

four chicken legs with skin on

 

for the marinade

 

 

  • 2 inch piece of ginger
  • 4 garlic cloves
  • 2 green chillis (to taste)
  • 1 tsp Tamarind paste
  • 1 tsp salt
  • 1 tsp chilli powder
  • ½ tsp turmeric powder
  • 2 tsp sunflower or vegetable oil
  • 1 tsp caster sugar
  • 1 tsp kasturi methi (dried fenugreek), if you can get it
  • a small hand full of fresh coriander

 

 

Method

For the marinade...

  • Put all the marinade ingredients and in to a mini electric chopper and mince until you get a thick bitty paste
  • Taste it and make sure you are happy with the salt and heat from chilli
  • Mix 1 tablespoon of the paste and the juice of the lemon and put to the side for basting.

Now the chicken...

  • Wash them thoroughly and then smother the legs in the marinade
  • Put them in a bag and in the fridge for a couple of hours, or overnight.

Cooking...

  • BBQ the chickens on a medium heat gas BBQ, or grey charcoals, making sure to baste the chicken every couple of minutes to add flavour and stop the bird from burning and drying out
  • Cook until the juices around the leg run clear and the skin is nicely charred!
  • Serve it with a dollop of mint yoghurt, chopped tomato and onion salad and flatbread.

(use the same marinade on chops, vegetables, or whatever else you fancy chucking on the BBQ!)


 

KERB does Alchemy from 3 - 7 May, with more than 30 specialist street-food traders serving dishes from India, Pakistan, Nepal, Bangladesh, Afghanistan and Sri Lanka.

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