Grilled Tandoori Chicken
I have written many times about my love of soola masala paste. It is so versatile. This tasty spice and herb puree is especially good when used as a marinade for meat and vegetables and then grilled over hot lump wood coals.
The soola masala is really quite easy to made. Here is my favourite recipe. It can be made ahead of time and stored in the fridge for about three days. If you’re going to do that though, you may as well marinate your meat/vegetables at the same time.
Make the recipe your own
My recipe here is for a grilled tandoori chicken but the soola masala works with any meat.
Red meat like venison, beef and lamb can be marinated for three days and the end result is so good. With chicken, I usually marinate the meat for about 24 hours. Seafood only needs about 20 minutes.
If you love this recipe why not check out these similar ones:
- 8 - 10 chicken thighs - boned and skinned
- 1 quantity of soola masala paste
- Juice of two limes
- 1 teaspoon chaat masala
- Salt and pepper to taste
- Tikka by definition means 'pieces'. Small bite sized pieces to me more exact. So that is exactly how we'll start with this recipe.
- Take your chicken thighs and cut them into bite sized pieces. You could of course you breast but I find that thigh meat has more flavour and it's also cheaper. Bonus!
- Place the chicken tikka in a bowl and smother it with the soola masala paste, rubbing the paste into the meat with your hands.
- Allow to marinate for three to 48 hours. The longer the better.
- When ready to cook, light your coal barbecue.
- The coals are ready when white hot. Your hand should be uncomfortably hot when held above the coals at the level your meat with be cooking after about two seconds.
- Skewer the chicken onto skewers so that the meat is close together but not touching. This will help the chicken cook more evenly.
- Turn regularly until the chicken is nicely charred on the exterior but still moist on the inside.
- Place the cooked chicken on a warm plate and squeeze the lime juice over the top. Sprinkle with the chaat masala and season with salt and pepper to taste.