Blackened Chicken

A community recipe by TimBris83

Not tested or verified by Nigella.com

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.

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