This recipe uses both grilling and Dutch Oven cooking to create delicious Indian flavours.
Grilling and Dutch Oven
Cook Time (X Hrs, X Minutes)
Ability Level (Beginner, Intermediate, Pitmaster)
Dutch Oven, Cast Iron Skillet, Grill Plate & Skewers.
What You’ll Need
- 400g Free Range Diced Chicken
- Half a tub of natural yoghurt
- Juice of one lemon
- Inch of grated ginger
- 4 grated garlic cloves
- 1 TLBS Smoked paprika
- ½ TLBS paprika
- 1 TSP Cumin
- ½ TSP Garam masala
- Ground black pepper
Red Lentil Dal
- 200g Red lentils
- 2 Onions chopped
- 1 Tin chopped tomatoes
- 1 Inch piece of ginger peeled and grated
- 4 Cloves garlic grated
- TLBS Cumin seeds
- ½ TLBS Chilli flakes
- TSP Tumeric
- ½ TSP Black mustard seeds
Light pit 30 minutes before cooking.
In a bowl mix chicken with yoghurt, lemon juice, ginger, garlic, salt, pepper and spices. Cover with cling film and allow to marinate in the fridge for at least two hours.
Soak lentils in a bowl with 300ml of cold water, while they soak, chop and grate other ingredients and light fire pit.
In a Dutch oven soften onions with TLBS of oil, once softened add garlic, ginger & turmeric. Stir well then add in the coconut milk, tinned tomatoes & Lentils with water. Simmer for 20 minutes or until the lentils have soaked up the liquid. Stir occasionally, move Dutch oven to cooler part of pit if bubbling too much.
Place grill over fire to warm up, meanwhile, place chicken onto skewers. When grill is hot, spray with rapeseed oil and lay chicken onto grill. You want a decent charring on the chicken so leave to cook for a couple of minutes on each side before turning. Use a probe to check the chicken is cooked with an internal temperature of 80c.
Heat 1 TLBS of oil in a cast iron skillet and add remaining spices, fry until fragrant and popping then mix through dal. Serve tandoori chicken and dal with, cucumber, tomato and onion salad, coriander and chapatis