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Grilled chicken with roasted spices and tamarind chutney Recipe

Ingredients for people

  • Chicken thigh(s) : 12 whole
  • Sunflower oil : 30 ml
  • Maldon salt : 6 pinch(es)

  • For the marinade
  • Cumin seed(s) : 0.5 Tsp
  • Coriander seeds : 5 g
  • Fennel seed(s) : 0.5 Tsp
  • Fenugreek seed(s) : 5 g
  • Clove(s) : 5 whole
  • Green cardamon pods : 5 whole
  • Curry leaf(-ves) : 10 whole
  • Pandan leaf(ves) : 1 whole

  • For the vegetables
  • Plum tomato(es) : 4 whole
  • Tamarind paste : 10 g
  • Palm sugar : 50 g
  • Rice wine vinegar : 100 ml
  • Sultana(s) : 50 g
  • Dark mustard seed(s) : 5 g
  • Garlic clove(s) : 2 whole
  • Fresh ginger : 50 g
  • Lime(s) : 1 whole
  • Green chilli(s) : 2 whole

  • For the garnish(es)
  • Sunflower oil : 30 ml
  • Greek yogurt : 200 g
  • Maldon salt : 3 pinch(es)
  • Lime(s) : 1 whole
  • Cucumber(s) : 0.5 whole
  • 1For the spice rub:

    Roast all the ingredients in a pan until golden colour and grind in a pestle and mortar to a fine powder. Marinate the chicken with the ground spices, salt, and sunflower oil. Set aside for about 30 minutes at room temperature to allow the spices to work through the flesh.

    To cook:
    Preheat the oven to 200'C. Heat a griddle pan and sear the chicken. Then finish cooking in the oven for about 7 minutes.

  • 2For the vegetables:

    Peel and dice the garlic and ginger. Then de-seed and dice the chilli and chop the tomatoes. Grind the ginger, garlic and mustard seeds in a pestle and mortar to form a paste.

    Heat a saucepan and add the oil. Sweat the mustard, ginger and garlic paste until golden in colour. Add the tomatoes and cook for a further two minutes. Squeeze the lime juice into the pan, add the rest of the ingredients and allow to simmer for about 20 minutes.

  • 3For the garnish:

    Zest the lime. Peel and dice the cucumber. Add the rest of the ingredients to a mixing bowl along with the lime zest and cucumber. Stir and set aside.

  • 4To plate:

    Spoon the cucumber mix into the center of the plate. Place a chicken thigh on top and serve with chutney.

Chef's tip

«When making a lamb curry use this roasted curry powder mix instead of normal curry powder and you will notice a difference in the flavour.»

Grilled chicken marinated in Sri Lankan roasted spices, served with a tamarind and tomato chutney.

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(13 votes)

  • Preparation  20mins
  • Cooking time  20mins
  • Rest time  0h