Luke Hines' chicken tikka tandoori

Name: Luke Hines chicken tikka tandoori recipe
Yield: 4
Ingredients: 1 x 1.5kg chicken, cut into quarters (ask your butcher to do this for you); 1 tbs coriander seeds; 1 tbs cumin seeds; 1 tsp fennel seeds; 4 cardamom pods, seeds only; 5 whole cloves; 8 garlic cloves, peeled; 5cm piece of ginger, roughly chopped; Finely grated zest and juice of 2 limes; 3 tbs coconut crea; 2 tbs extra virgin olive oil or coconut oil; 1 tsp sea salt; 1 tsp sweet paprika; 1 tsp cayenne powder; 1 small onion; 1 handful of mint leaves; 1 handful of coriander leaves; 1 bird’s eye chilli; Juice of 1 lemon; ½ tsp sea salt; ½ tsp coconut sugar

Rate now

Jump to recipe

by Luke Hines

Jul 20, 2018

“A dairy-free version of the Indian classic” - Luke Hines. This is an edited extract from Smart Carbs by Luke Hines, with photography by Mark Roper (Plum, $39.99).

1 x 1.5kg chicken, cut into quarters (ask your butcher to do this for you)

Tandoori marinade

1 tbs coriander seeds
1 tbs cumin seeds
1 tsp fennel seeds
4 cardamom pods, seeds only
5 whole cloves
8 garlic cloves, peeled
5cm piece of ginger, roughly chopped
Finely grated zest and juice of 2 limes
3 tbs coconut crea
2 tbs extra virgin olive oil or coconut oil
1 tsp sea salt
1 tsp sweet paprika
1 tsp cayenne powder

Green chutney

1 small onion
1 handful of mint leaves
1 handful of coriander leaves
1 bird’s eye chilli
Juice of 1 lemon
½ tsp sea salt
½ tsp coconut sugar

Method

1.

For marinade, blitz coriander, cumin, fennel and cardamom seeds and cloves in a spice grinder or small food processor to form a powder. Transfer to a blender or large food processor, add remaining ingredients and whiz until smooth. Pour mixture over chicken pieces in a bowl and turn to coat, then cover with plastic wrap and refrigerate for 15-20 minutes or even 3 hours to overnight if you prepare it in advance.
2.

For green chutney, pulse all ingredients in a food processor until combined.
3.

Preheat oven to 200°C and line a baking tray with baking paper
4.

Drain chicken and arrange on prepared baking tray. Bake for 20-25 minutes, turning halfway through cooking, until golden brown and cooked through. Pile onto a platter and drizzle with the green chutney.