Tandoori Inspired Weber Chicken

It was a rather peachy perfect day in Winter and I was feeling like spicy chicken and a braai. What better way to combine the two than this Tandoori Inspired Weber Chicken. A tandoor is a clay oven that’s been in existence for over 5000 years. It origin story dates back to Indus Valley civilisation. I don’t need to know this to cook my chicken. I am always hesitant to appropriate words, cooking methods and cultures into my daily cooking life without the proper homage to their origin. It’s a way of doffing my hat to that culture and to say thank you.

And before you stop reading, because you don’t want to fire up the weber barbeque, this chicken recipe can be made in the air fryer. I marinaded deboned skinless chicken breasts and preheated the air fryer to 200ºC and cooked the breasts for 12 minutes. DONE! I’m not sure I can call it Tandoori Chicken but I can say it was so quick and easy and definitely perfect for getting on the table FAST!!!!

The “Mughals (pronounced mow-ghl or moo ghl depending who you read), who ruled India for centuries, are credited with popularising the clay tandoor oven and its associated cooking techniques across the region.” Read about the History of the Tandoor here. I just wanted a chicken cooked in similar spices and on a braai so I was inspired by both the technique and the spices.

Here’s what I did and boy oh boy was I happy with the result. I was so happy I made it again just to be sure. There are so many ways to enjoy this Tandoori Inspired Weber Chicken, I’ve added ideas at the bottom of the recipe. I know you are going to love the simplicity and flavour packed into this juicy tender chicken. I did remove the rib cage and used the carcass to make 2 litres of chicken stock as well.

Tandoori Inspired Weber Chicken

Servings 6

Ingredients

Marinade

• 100 g full fat double cream yogurt
• 2 tablespoons Simplispice Everyday Masala
• 1 garlic clove minced
• 1 teaspoon salt
• 1 tablespoon olive oil
• 2 cm ginger grated
• ½ lemon Squeeze
• 1 whole chicken spatchcock, or portioned or eight chicken breast fillets

Instructions

Marinade

• Mix all the marinade ingredients together
  100 g full fat double cream yogurt, 2 tablespoons Simplispice Everyday Masala, 1 garlic clove, 1 teaspoon salt, 1 tablespoon olive oil, 2 cm ginger grated, ½ lemon Squeeze
• Rinse and dry the chicken. Remove the skin if you prefer or leave it on. Cut slits into the chicken. I literally poke the entire chicken with a pair of scissors. Place the chicken in a glass bowl or zip lock bag and stir through the marinade to coat the chicken evenly
  1 whole chicken
• Leave for 2 to 3 hours or overnight in the fridge
• When ready to cook bring the chicken to room temperature 1 hour before cooking. Make a fire in the Weber barbecue and use the indirect cooking method to grill the chicken for 20 minutes for the chicken breast fillets, 25 minutes for chicken pieces or 35 minutes to 40 minutes for a spatchcock chicken until cooked and juices run clear

Optional extras

• Serve with caramelised onions, vegetable skewers, potato salad, and flatbread
• Add masala to the potato salad along with caramelised onions to create Indian inspired version of potato salad
• Add thinly sliced red onions to a bowl of water and sit for 10 minutes.

  discard the water

  add, 1-2 Tbls white wine vinegar , pinch of salt and sugar and pickle the onions while the chicken is cooking

  Cut lime wedges and squeeze over chicken when ready to serve.

Notes

The Simplispice Everyday Masala is available at Food Lovers Market and Spar. It is a mild spice – so if you want it really hot add extra chilli. I recommend adding it after the cooking process. You will have better control over the heat factor for individual palates.

Add 1 jalapeño chilli and a  sprigg of basil leaves  my Eat your greens dressing and blitz with a stick blender

For a quick and easy flatbread try my Flatbread Fast recipe

 

Course: Dinner

Cuisine: Indian