Gunpowder chicken

Gunpowder chicken

Chetna Makan's recipe is a simple yet effective way to dial up the flavour of barbecued chicken. A tadka (tempering) of chilli, mustard and curry leaves makes it even more special.

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Gluten free
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook50 mins
  • Total time1 hr
  • Plusmarinating

Ingredients

  • 150g natural yogurt
  • 1 tsp salt
  • 2 tbsp Cooks’ Ingredients Gunpowder Spice Blend
  • 1 tbsp chilli infused olive oil
  • 4 chicken legs

For the tadka

  • 1 tbsp chilli infused olive oil
  • 1 tsp black mustard seeds
  • 10 curry leaves (or 1 tbsp dried)

Method

  1. Put the yogurt, salt, gunpowder spice and oil into a large bowl and mix well. Add the chicken, coat well, then cover and marinate in the fridge for 1 hour, or preferably overnight.

  2. Preheat the oven to 180ºC, gas mark 4. Put the chicken on a baking tray and cook for 40 minutes, or until cooked through with no pink meat and the juices run clear.

  3. Heat the barbecue. When ready, place the chicken onto the bars and cook for 5 minutes on each side until lightly charred and thoroughly cooked. Move to a serving plate to rest.

  4. For the tadka, heat the oil in a small pan. Add the mustard seeds and let them sizzle and pop. Take the pan off the heat and put the curry leaves into the hot oil. Pour over the cooked chicken and serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,748kJ/ 420kcals

Fat

29g

Saturated Fat

6g

Carbohydrates

5.4g

Sugars

3g

Fibre

2.2g

Protein

34g

Salt

2.3g

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