When you think of tandoori chicken, you picture the gorgeous red colour of the sauce. Frequently, that colour comes from food colouring. I've achieved the same colour by adding sweet smoked paprika, which gives a rich red colour and does not have much heat to it.
Tip: Fenugreek leaves are bitter greens common in Indian and Pakistani cooking. Can't find them at your grocery store? Substitute with an equal amount of celery leaves or packed watercress.
- 1 cup (250 mL) plain yogurt
- 1 clove garlic, crushed
- 1/4 cup (60 mL) tomato paste
- 1/4 cup (60 mL) dried fenugreek leaves
- 2 Tbsp (30 mL) tandoori masala
- 1 Tbsp (15 mL) garam masala
- 1/2 Tbsp (7.5 mL) brown sugar
- 4 chicken legs, split into thighs and drumsticks
Thoroughly combine all the ingredients except the chicken legs in a large bowl. Set aside 1/4 cup (60 mL) for basting. Add the chicken pieces and stir to coat well. Cover the bowl and marinate in the fridge for 45 minutes to 4 hours.
Preheat the grill to medium-high and oil the grill. Remove the chicken from the marinade and grill, turning and basting frequently with the reserved marinade, until the chicken is done and the juices run clear, about 35 to 40 minutes.
Serve with rice.
Photography courtesy of Bal's Spice Kitchen (Whitecap Books, 2013)