Havanli Tandoor/BBQ Chicken

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  Serves 4-6

  • 16 Chicken Thighs and Drumsticks
  • 4 Green Cardamom pods
  • 2 Bay leaves
  • 1 Tablespoon Coriander seeds
  • 3 cloves
  • 1 Tablespoon Cumin seeds
  • 1 Tablespoon fennel seeds
  • 2 inch stick cinnamon
  • 2 Teaspoons Turmeric powder
  • 2 Star Anise
  • 3 Cloves garlic
  • 1 Peach peeled and stone removed
  • 4 tablespoons yogurt
  • quarter glass of red wine
  • 5 tablespoons of wine or cider vinegar
  • 2 inches Root Ginger grated
  • 1/3rd tin of chopped tomatoes
  • Groundnut Oil or vegetable oil

We are now making premium quality toasted and freshly ground curry powders and curry kits, availability is limited due to small scale hand made production but the quality will exceed your expectations.


Toast the coriander, cumin, fennel, cinnamon, star anise and cloves in a hot dry frying pan until the seeds crackle. Grind in a coffee or spice grinder with the cardamom and bay leaves as well. Add a little oil to the frying pan and stir the spices into a paste. Meanwhile put the peach, garlic, ginger and tomatoes into a jug and puree with a hand blender. Pour into the spice pan and stir well. Leave this sauce to cool thoroughly, add the rest of the ingredients and stir in well. Make deep cuts in the chicken pieces (skin on) and mix the marinade in well. Marinate 2-48 hours as needed. The longer the marinade the greater flavour penetration and meat tenderisation but 2 hours is enough. Shake off excess marinade and cook on the BBQ. You can add chilli to the marinade too if you like.

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