This dish is prepared on a Forno Gas Grill with rotisserie
I know that you can buy ready-made tandoori paste and I also know that the list of ingredients is very long. Still, I promise you that it is worth the effort. Making your own tandoori paste gives you a completely different and authentic taste experience and exploring the world of spices is just so exciting.
If you cannot find the spices in a supermarket close to your, you can order them here (Danish website): https://www.asaspice.dk
1 organic chicken
Crush all the spices in a mortar or grind them in a “spice grinder”.
Pour the spices into a blender along with chilli, ginger, garlic, honey and oil. Blend the mixture until it turns into a smooth paste.
Add yoghurt, salt and lemon juice, and blend the mixture for another 10 seconds.
Rub the marinade well onto the chicken. Make sure to reach all corners and edges, then cover the chicken in cling film. Leave the chicken in the marinade for at least two hours, preferably overnight.
Place it on a skewer and then place it on the rotisserie. Let the chicken rotate for 45-50 minutes at medium heat.
Heat up 2 tbsp oil in a casserole. Fry the onions for 5 minutes until they turn soft. Then add garlic, chilli and ginger, and fry the mixture for another 1 minute. Add spices and laurel leaves and then the mangos. Add ½ tsp salt, sugar and vinegar. Mix everything well and turn down the heat. Let the chutney simmer for an hour at low heat.
Stir your chutney regularly to prevent the sugar from burning at the bottom of the casserole.
Pour tomatoes, cucumber and pineapple into a bowl. Add lime juice, ground coriander and chopped mint. Season to taste with salt and extra lime juice.
Serve the chicken with mango chutney and chaat masala. Namaste!
1 organic chicken
- 2 red chillies, chopped, seeds removed
- 1 tsp cumin
- 2 coriander seeds
- 1 tsp pepper corns
- 10 cardamom capsules
- 1 cinnamon stick
- 1 tbsp paprika
- 1 tbsp tomato concentrate
- ½ tsp turmeric
- 1 tsp mustard seeds
- ¼ nutmeg
- 3 cm (1.2 inches) ginger, peeled and coarsely chopped
- 2 cloves of garlic, coarsely chopped
- 1 tbsp honey
- 30 ml (0.15 cup) sunflower oil
- Juice from half a lemon
- 100 ml (0.8 cup) Greek yoghurt
- 3 slightly unripe mangos, cut into cubes of 2 cm (0.8 inch)
- ½ onion, finely chopped
- 1 clove of garlic, crushed with a bit of salt in a mortar
- 2 cm (0.8 inch) ginger
- ½ red chilli, finely chopped
- ½ tsp cumin seeds
- 4 green cardamom capsules
- A pinch of nigella seeds
- 3 cloves
- ¼ tsp turmeric
- 2 laurel leaves
- 200 g (1 cup) sugar
- 250 ml (1 cup) white wine vinegar
- Sunflower oil
- 12-15 cherry tomatoes cut in half
- ½ cucumber
- 1 slice of pineapple, cut into cubes of 2 cm (0.8 inch)
- A handful of mint leaves, finely chopped
- A pinch of ground coriander
- Juice from one lime