Well-known Tandoori BBQ develops its flavor in a fragrant yogurt-marinade. The spice blend includes ajowan, an extraordinary aromatic Indian spice. Ajowan has a thyme-anise-like taste, slightly bitter and nutty. Dip the grilled goodness into a mint chutney from fresh herbs.
In a BOWL, add yogurt, Tandoori [1] spices, 2/3 of the garlic and ginger, salt and Tandoori [2] spices to taste. Mix well.
Coat chicken with the marinade.
Cover and let marinate in the fridge for 2 to 24 hours.
Mint chutney
In a FOOD PROCESSOR, blend mint, cilantro, 1 tbsp lemon juice, 1/3 of the garlic and ginger, salt and Tandoori [2] spices to taste.
Add water as needed to create a thick sauce.
Cover and keep cool until serving.
Bake
Preheat OVEN to 425°F.
Thread chicken onto skewers.
Place skewers in a BAKING DISH lined with aluminum foil.
Roast in the OVEN for 20 to 30 minutes, until cooked through, turning midway.
Serve
Serve tandoori with rice or bread, the mint chutney, and optionally a fresh salad.
Enjoy!
Notes
*) If using wooden skewers, soak them first for 30 minutes in water.▪ Substitute chicken with lamb loin, sirloin beef, veal, mushrooms, potatoes, and/ or boiled paneer or tofu.▪ Substitute cilantro with parsley.▪ Substitute rice with naan or chapati bread.