This recipe is all about the methi marinade. I’ve made tandoori chicken methi in a lot of restaurants and learned so much about how to make it taste amazing. This is a mix of about ten recipes that I have now made my own.
Fresh methi leaves – or fenugreek leaves – are available in most good Asian markets. There is no substitute so if you can’t get this product where you live, try another recipe.
Any chicken pieces will do here. From small skinless chicken tikka to a whole chicken the choice is yours. Today, I made it with skin on chicken leg and thigh pieces. I don’t usually grill chicken with the skin on but sometimes you just have to splurge a bit.
I cross skewered the chicken pieces as they were quite large. If using a kebab grill, be sure to do this to ensure the chicken stays secure while cooking.
It is essential to turn the skewers often so that the meat cooks evenly.
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Worth a mention: The free range chicken used in this recipe was supplied by my local farm market Hutchinson Hobbs. If you are in the Yarm area, give this place a visit.