Easy Tandoori Chicken

One of my favourite Indian dishes is tandoori chicken. In this dish tender chicken pieces are marinaded in yoghurt and flavoursome spices, and cooked to a slight char. This is a great dish to include if you are having a barbecue and want an alternative to the usual sweet barbecue marinades. However, with a little advanced preparation, this also makes an easy mid-week meal.


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Easy Tandoori Chicken Recipe

INGREDIENTS

  • 1 kg skinless and boneless chicken thigh fillets chopped into bite size pieces
  • 300 g natural yoghurt
  • 4 tsp extra virgin olive oil
  • 10 cloves garlic crushed
  • 4 tsp cumin
  • 4 tsp ground coriander
  • 4 tsp garam masala
  • 4 tsp ground fenugreek
  • 4 tsp smoked paprika
  • 1 tsp cayenne pepper
  • 2 tsp onion powder
  • 1 tsp salt
  • 1 tsp pepper

METHOD

  1. Place all the ingredients in a large bowl and mix well. Cover the bowl with clingfilm and leave in the fridge for a minimum of two hours or overnight.
  2. Preheat the oven to 200 °C fan (or 220 °C conventional). Prepare two baking trays by adding a rack to each one.
  3. Skewer the chicken – distribute the chicken pieces over 12 metal skewers.
  4. Spread the skewers evenly over the racks on the baking trays. Cook for 25 minutes turning after 15 minutes. Alternatively, the skewers can be cooked on a barbecue.

NOTES

Blackened Salmon with Garlic Lemon Butter

I always feel a little bit fancy when I eat salmon, so this dish is great for a date night or special occasion. It’s perfect for when you want a bit of “wow” factor at the dinner table, but you don’t want spend the whole day and evening in the kitchen. The seasoning in this salmon recipe has a creole influence, and the salmon is pan fried on a high heat. This allows the seasoning to go a nice deep brown colour producing that “blackened” crust. The garlic lemon butter adds a complimentary tangy-ness to the fish.

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Blackened Salmon with Garlic Lemon Butter Recipe

Serves: 4

Preparation Time: 5 minutes

Cooking Time: 17 minutes

INGREDIENTS

For the salmon:

  • 520 g salmon slices with the skin on (around 4 slices)
  • 0.5 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp mild chilli powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried oregano
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 1 tbsp light olive oil

For the garlic lemon butter:

  • 2 tbsp butter
  • 4 cloves garlic
  • 1 lemon sliced (discard the ends)

METHOD

  1. Mix the dried spices (cumin, paprika, chilli powder, garlic powder, onion powder, oregano, salt, pepper) together.
  2. Sprinkle the seasoning over the flesh side of the salmon.
  3. Heat the olive oil in heavy-based frying pan over a medium high heat.
  4. Place the salmon slices flesh side down in the pan cook for 5 minutes. Be careful not to over crowd the salmon slices, fry them in two batches if there is not enough space in the pan. I find that my 28 cm Anolon Sauté Pan is ideal for this as it has a big enough area to cook all four slices of salmon at the same time. It’s a really versatile high quality pan – honestly the most used pan I have in my kitchen. Click here for more details.
  5. Carefully flip the salmon onto the skin side. Cook for and additional 7 minutes.
  6. Remove the salmon from the pan and place the fillets on a plate and set aside.
  7. Add the butter to the pan, once it is melted add the garlic cloves and stir for 2 minutes.
  8. Slowly add in the lemon slices, be careful as they will sizzle in the pan. Cook the lemon in the butter for a further 1 minute on each side.
  9. Pour the butter sauce over the salmon fillets and top each one with a slice of lemon and serve with the garlic cloves.

NOTES

  • Serve with wild rice or sweet potato mash, and steamed asparagus spears.