Tandoori chicken with chargrilled vegetables

You probably don’t have a clay tandoor lurking about in the kitchen but this chicken dish is great done under a hot grill, and what easier accompaniment than a vegetable kebab to cook right alongside it.

I’m afraid there is some marinating involved in this so if you are late home from work, perhaps make it for tomorrow. It is worth it though as the succulent chicken thighs really take on the flavour of the spices.

  • 4 skinless chicken thighs (bone in)
  • basmati rice
  • 1/2 red onion
  • 1 red pepper
  • 1/2 aubergine
  • Cherry tomatoes
  • 1 lemon
  • 1tsp paprika
  • 1tsp cumin
  • 1/2 tsp coriander
  • 2 cloves garlic  crushed
  • 1 inch ginger grated
  • 1 small pot natural yogurt
  • Small bunch of mint
  1. Slash each piece of chicken (about halfway to the bone) three times and pop into a plastic bag with the juice of one lemon for ten minutes.
  2. Then add half the yogurt with the ginger, garlic and almost all the dried spices and some salt and pepper to the bag and massage around so the ingredients combine and get right into the chicken. Leave in the fridge for at least an hour (up to 24 hours)
  3. Remove your chicken from the fridge while you prepare your vegetables to start getting it back to room temperature.
  4. Cook your rice in 500ml of boiling water and a pinch of salt
  5. Chop the aubergine into 2cm chunks and the peppers and onion into 3cm chunks and thread onto a skewer alternating with cherry tomatoes. Don’t worry if you don’t have a skewer, you can just turn the vegetables on the grill with some tongues.
  6. Mix a pinch of the spices with a tbsp olive oil and brush over the vegetables, the chicken can come out of the bag and be brushed with this too, discard any remaining marinade.
  7. Place under a hot grill turning the chicken every 4 minutes and the vegetables when necessary. Remove the kebabs when they are charred and lovely. The chicken should be cooked in 18-20 minutes but check with a skewer that the juice runs clear.
  8. Mix the remainder of the yogurt with the chopped mint and serve with the chicken, vegetables and rice.