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Tandoori Grilled Chicken

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Ingredients

(serves 4)

Chicken thighs               1KG

Plain yoghurt                 500g

Paprika                          2tbsp

Turmeric                        2tbsp

Cumin                            2tbsp

Garlic cloves, minced           1

Lemon, zested                      1

Chaat masala                2tbsp

Garam masala                1tbsp

Method

 

1. In a large bowl, add the chicken thighs with all the other ingredients. Mix together and leave to marinade for an hour, but preferably overnight.

2. Heat the grill on the Aquaforno, cook the chicken thighs skin side down first until cooked through and tender.

3. On the level above, place the pizza stone.

4. To make the cucumber salad, remove the seeds, small dice the cucumber.

5. Finely chop one red onion, add to the cucumber, zest of one lemon, add a tsp of salt and half of the juice from a lemon.

6. Finely chop the stems of the coriander stems add to the cucumber.

7. Mix everything together and add a small spoon of mint sauce.

8. Leave to marinade for 30 minutes.

9. Serve with a crisp salad and our super easy Pitta Bread

Aquaforno II

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