Tandoori Mixed Grill

Best Tandoori Grill

I've never met ayone who doesn't love a tandoori grill...especially fellas. When it comes to the Big Game, there’s only one way of hitting the back of the net every time regardless of who you support…it’s a platter of Tandoori mixed grill. Together with Kingfisher Beer and in support of National Curry Week, I've cooked up a storm in the kitchen and made a stack of tandoori chicken and tandoori lamb chops, this recipe is a total winner. Time to fill your fill your boots with my Tandoor Mixed Grill.

Serves 4

Marinade

  • 500g whole Greek yoghurt
  • Big thumb of fresh ginger
  • 4 fat garlic cloves,
  • 2 tbs paprika
  • 1 tbs ground coriander
  • 2 tsp garam masala
  • 1 tsp chilli powder
  • 1 tsp turmeric powder
  • 1 tsp beetroot powder (optional for colour)
  • 1 tbs cumin seeds,
  • 2 tbs fennel seeds
  • 1 tbs olive oil
  • 1 tsp salt

Grill

  • 1kg skinless chicken thighs on the bone, slashed to work the marinade into
  • 1kg lamb chops
  • Handful of fresh coriander.
  • Juice of 2 lemons
  • 3 tbs butter

As featured in

CURRY
MEMOIRS

How To Make Mixed Tandoori Grill

Step 1 - Blitz everything apart from the meat until the marinade takes on the colour of a prized Chelsea rose

Step 2 Using separate bowls for each meat portion and smother the marinade over the protein, cover and marinade in the fridge overnight.

Heat your oven to 180°C/Gas 4.

Step 4 – Remove the chicken and place in a foil parcel with a little oil, cover and bake for 30 minutes. Open foil parcel, tip onto a tray and bake for a further 20 minutes until the meat has a crispy surface. Remove and leave to rest for 10 minutes with a drizzle of lemon juice.

Step 5 – Take the lamb and under a medium high grill, cook for 8-10 minutes until cooked, but still slightly pink in the centre. Turn halfway through the cooking time and baste with lemon and butter. Remove and leave to rest to 5 minutes.

Serve all the meat on a platter, scatter with coriander leaves and serve with mint and coriander chutney.





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Best Tandoori Grill

I've never met ayone who doesn't love a tandoori grill...especially fellas. When it comes to the Big Game, there’s only one way of hitting the back of the net every time regardless of who you support…it’s a platter of Tandoori mixed grill. Together with Kingfisher Beer and in support of National Curry Week, I've cooked up a storm in the kitchen and made a stack of tandoori chicken and tandoori lamb chops, this recipe is a total winner. Time to fill your fill your boots with my Tandoor Mixed Grill.

Serves 4

Marinade

  • 500g whole Greek yoghurt
  • Big thumb of fresh ginger
  • 4 fat garlic cloves,
  • 2 tbs paprika
  • 1 tbs ground coriander
  • 2 tsp garam masala
  • 1 tsp chilli powder
  • 1 tsp turmeric powder
  • 1 tsp beetroot powder (optional for colour)
  • 1 tbs cumin seeds,
  • 2 tbs fennel seeds
  • 1 tbs olive oil
  • 1 tsp salt

Grill

  • 1kg skinless chicken thighs on the bone, slashed to work the marinade into
  • 1kg lamb chops
  • Handful of fresh coriander.
  • Juice of 2 lemons
  • 3 tbs butter

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