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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Tandoori Chicken Methi
- 8 x chicken legs including thigh
- 1 large bunch of fresh fenugreek leaves
- 4 tablespoons mustard oil
- 1 tablespoon cumin seeds
- 3 tablespoons garlic and ginger paste
- Juice of two limes
- 250ml plain yogurt
- 1 tablespoon dried fenugreek leaves
- 3 green chillies - finely chopped
- 5 tablespoons finely chopped fresh coriander
- 1 tablespoon red chilli powder
- 1 tablespoon chaat masala
- 1 tablespoon garam masala
- 1 tablespoon gram flour
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- 3 tablespoon melted butter
- Chop up you fenugreek leaves and blanch them in a pot of boiling water for about 30 seconds.
- Drain, squeeze out the excess moisture and set aside to cool slightly.
- Using a spice grinder or small food processor, blend the fenugreek leaves until you have a quite smooth paste. Set aside.
- Now heat the mustard oil in a large frying pan until it begins to sizzle.
- Throw in the cumin seeds. When they begin to crackle, add the fenugreek puree.
- Allow to fry for about 30 seconds and then set aside to cool.
- Place you chicken in a large bowl and squeeze the lemon juice over it and then rub about 1 tablespoon of the garlic and ginger paste in. Set aside while you make the main marinade.
- Place the yogurt, the rest of the garlic and ginger paste, the dried fenugreek leaves, chillies, red chilli powder, chaat masala, garam masala, gram flour and vegetable oil in a food processor.
- Add the cooled fenugreek paste to this and blend until you have a very smooth marinade.
- Cover the chicken and allow to marinate for three to 24 hours. The longer the better.
- When ready to cook, light your charcoal barbecue. You are ready to cook when the coals are white hot. Use the two second rule... If your hand becomes very hot when held about two inches above the coals, you're ready to get cooking.
- Skewer you chicken pieces and grill until cooked through. The juices should run clear when stuck with a knife.
- Just before the meat is cooked, baste it with the melted butter.
- Remove to a warm plate and let rest for about ten minutes before serving.
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