Tandoori Chicken with Mint Coriander Chutney

Ingredients

• ---FOR THE TANDOORI CHICKEN---
• 1/2 cup Astro Balkan Style Yogurt
• Juice of 1 lime
• 1 tbsp garam masala
• 4 cloves garlic, finely grated
• 1 tbsp finely grated ginger
• 1/2 tbsp ground ginger
• 1/2 tbsp Kashmiri chilli powder
• 1/2 tsp ground nutmeg
• 1/2 tbsp dried fenugreek leaves (kasoori methi)
• 1 tbsp kosher salt
• Red gel food colouring
• 4 skinless chicken legs (thigh and drumstick attached)
• Sliced red onion rounds for garnish
• ---FOR THE MINT YOGOURT TANDOORI SAUCE---
• 1/4 cup packed fresh mint
• 1/4 cup packed fresh coriander
• 2 cloves garlic, coarsely chopped
• Juice of 1/2 lemon
• 1 tsp ground cumin
• 2 Thai green chillies
• 1 cup Astro Balkan style Yogourt
• Kosher salt to taste

Directions

For the Tandoori Chicken

1. To create the marinade, add the yogurt, lime juice, garam masala, garlic, ginger, ground ginger, Kashmiri chili powder, nutmeg, dried fenugreek leaves, and salt to a bowl, mix well. Then add enough gel food colouring to replicate the iconic tandoori red, and mix again.
2. Make 2-3 deep slashes on each chicken leg and place in the bowl with the marinade. Gently massage the chicken and ensure all sides are coated with the marinade.
3. Marinate in the fridge for a minimum of 2 hours to overnight.
4. Preheat the oven to 450 degrees F.
5. Place the marinated chicken on a baking tray, and bake for 35-40 minutes, or until cooked through to the middle and slightly charred on the outside.
6. Serve with warm naan, and tandoori sauce.

For the Mint Yogourt Tandoori Sauce

1. Roughly chop the mint and coriander. Add to a small blender with the garlic, lemon juice, cumin, chillies, and salt to taste. Blend until smooth, adding a bit of yogurt if you’re having a difficult time blending.
2. Transfer the blended herb mixture to a bowl and add the yogurt. Mix until.
3. Enjoy alongside tandoori chicken, or as a dip for vegetables.