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Blackened Chicken

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is my version of a sort of tandoori chicken which takes minutes to prepare and is fab served on rice with a squeeze of lemon, or cold on a salad of romaine lettuce and sliced onion with dollops of natural yoghurt with mint and drizzled with coarse sea salt and lemon juice.

This is my version of a sort of tandoori chicken which takes minutes to prepare and is fab served on rice with a squeeze of lemon, or cold on a salad of romaine lettuce and sliced onion with dollops of natural yoghurt with mint and drizzled with coarse sea salt and lemon juice.

Ingredients

Serves: 4

Metric Cups
  • 1 chicken
  • 1 tub natural yogurt
  • 1 red chilli (stalk removed)
  • 1 green chilli (stalk removed)
  • 2 cloves garlic (peeled)
  • 1 bunch fresh coriander
  • 1 sprinkling of cardamom seeds
  • 1 sprinkling of clove
  • 1 sprinkling of coriander seeds
  • 1 sprinkling of fennel seeds
  • 1 sprinkling of ground cumin
  • 1 sprinkling of turmeric
  • 1 sprinkling of black peppercorns
  • 1 sprinkling of maldon salt
  • 1 chicken
  • 1 tub natural yogurt
  • 1 red chile (stalk removed)
  • 1 green chile (stalk removed)
  • 2 cloves garlic (peeled)
  • 1 bunch cilantro
  • 1 sprinkling of cardamom seeds
  • 1 sprinkling of clove
  • 1 sprinkling of coriander seeds
  • 1 sprinkling of fennel seeds
  • 1 sprinkling of ground cumin
  • 1 sprinkling of turmeric
  • 1 sprinkling of black peppercorns
  • 1 sprinkling of sea salt flakes

Method

Blackened Chicken is a community recipe submitted by TimBris83 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Place the whole chillies and dry spices into a small food processor and whizz until very fine. Add garlic and ginger and whizz again
  • Add yoghurt whizz until you have an even coloured sauce. Season with Maldon sea salt
  • Pour sauce over chicken and cook in the oven according to size and weight of the chicken. Warning: This does go rather black in colour but don't be alarmed, the flavour is really intense and rather wonderful. Also very nice on sandwiches!
  • Place the whole chillies and dry spices into a small food processor and whizz until very fine. Add garlic and ginger and whizz again
  • Add yoghurt whizz until you have an even coloured sauce. Season with Maldon sea salt
  • Pour sauce over chicken and cook in the oven according to size and weight of the chicken. Warning: This does go rather black in colour but don't be alarmed, the flavour is really intense and rather wonderful. Also very nice on sandwiches!
  • Tell us what you think