Gran Luchito Mexican Tandoori Chicken
By Gran Luchito
Published on 30 December 2022
This is fusion food at its best. Delicious fresh flavours in the marinade combine perfectly with Gran Luchito Smoked Chilli Paste to give it a unique smoky heat. If you love tandoori chicken then this is definitely one for you to try. Nice easy recipe too, just throw all the ingredients together and leave it to take on all the amazing flavours overnight. 1 large tub of The Collective's Straight Up will be just the right amount for this! To make a meal of it, try serving this chicken with some Mexican Ratatouille or herby rice.For more recipe ideas and inspiration visit http://gran.luchito.com/recipes-and-ideas.Time and servings
25 minsTotal time
4Servings
10 minsPrep time
15 minsCooking time
Ingredients
- 4 free range chicken breasts
- 4 cm of ginger root, plus 0.5 tsp for herby yoghurt dip
- 3.5 cloves of garlic, 3 cloves for the chicken; 1/2 clove for herby yoghurt dip
- 1 lemon, juice and zest
- 1 bunch of fresh coriander, stalks for the chicken; leaves for herby yoghurt dip
- 1 tbsp of gran luchito smoked chilli paste
- 1 tsp of cinnamon
- 2 tbsp of olive oil
- 500 g of natural yoghurt, 200g for the chicken; 300g for herby yoghurt dip
- 1 pinch of salt
- 1 pinch of black pepper
- 1 handful of fresh mint, for herby yoghurt dip
- 0.5 white onion, cut into chunks for herby yoghurt dip
- 1 tsp of ground cumin
Method
Step 1
You can prepare the marinade one day in advance. Get a nonstick frying pan on a medium heat.Step 2
Toast the dry spices (coriander, cinnamon and cumin). You'll smell them releasing their beautiful aroma. Take care not to burn them though. 2 or 3 minutes constantly moving should be fine.Step 3
In a food processor, blitz the coriander stalks, toasted spices, Gran Luchito Smoked Chilli Paste, ginger, garlic, lemon juice & zest, olive oil, salt, pepper and yoghurt.Step 4
Taste for seasoning and adjust if necessary. Place in a bowl, chop the chicken into generous bite size chunks and cover with the marinade. Leave covered in the fridge overnight.Step 5
Preheat the grill (you could also do these on the BBQ).Step 6
Remove chicken from the fridge and allow to come to room temperature. Skewer the chicken and balance them on top of an ovenproof ceramic dish (see image below).Step 7
Place in the oven uncovered under the grill, rotating every few minutes. Remove and slice into one of the biggest pieces to check it's cooked. Ideally, it will still be a little pink and the residual heat will finish it off (wrap them in foil to maximise this). Leave to rest for 5mins and check again. Try not to overcook as chicken breast goes very dry, but if necessary place in the oven to finish cooking. You can also use a blowtorch to blacken the outside if you've got one!)Step 8
Meanwhile, make the herby yoghurt dip. Put all of the ingredients into a blender (apart from the yoghurt) and whizz to a fine paste. Stir this through the yoghurt.Step 9
Serve with some herby rice, a sprinkle of freshly chopped coriander and a drizzle of olive oil.