chicken tandoor-style kebabs

Recipes home

courses and drinks

starter
main courses
dessert recipes
snacks and sides
dressings / sauces
drinks

main categories

our favourites

american recipes
asian inspired
base recipes
boys' night in
breakfast recipes
budget meals
chilli freak
christmas anytime
girls' night in
italian
jamie magazine
new recipes
party food
recipease
romantic dinner for 2

method

baking
bbq
frying
grilling
roasting
steaming
stewing
stir fry

print this page

metric to imperial calculator

"Great kit makes cooking a pleasure."
Jamie Oliver

Jugalo jug
£15.00

main courses | serves 4-6
1, In a bowl, mix all the ingredients except the chicken to make a marinade. Add the chicken and coat well in marinade, then season with sea salt and black pepper. Cover with clingfilm and refrigerate for 2–3 hours.
2, Thread the chicken onto 12 skewers, then barbecue for 15 minutes, turning occasionally, until evenly cooked. Serve with roti, raita, iced tea and lime and mango pickles.

Recipe by Andy Harris, photograph Sam Stowell

• from Jamie Magazine issue 6

Bookmark:

delicious

digg

facebook

stumble upon

ingredients

• 140g yoghurt
• 25ml olive oil
• 60ml tomato passata
• ½ thumb-sized piece fresh ginger, peeled and finely minced or grated
• ½ tsp each garam masala, chilli powder, smoked paprika and turmeric
• 2 garlic cloves, finely chopped
• 10–12 skinless chicken thighs, cut into 2cm cubes

Roti, raita and pickles, to serve