Tandoori-Style Chicken with Green Spices, White Pepper and Mustard

Name: Tandoori-Style Chicken with Green Spices, White Pepper and Mustard
Yield: Serves 4 as a main meal
Cuisine: Indian
Ingredients: lemon juice of 1; salt 1 tsp; coriander (roots, stalks and leaves) 50 g/1¾ oz; Garlic Paste (see cook’s notes) 1 tsp; boneless skinless chicken thighs (preferably corn-fed) 4; Ginger Paste (see cook’s notes) 1 tsp; white peppercorns 1 tsp, finely ground; Garam Masala ½ tsp; turmeric powder ⅛ tsp; Greek yogurt 1½ tbsp; mint leaves 25 g/1 oz; English mustard ½ tsp; wholegrain mustard 1 tbsp; salt ½ tsp; vegetable oil 1½ tbsp; green chillies 3, chopped; mustard leaves 50 g/1¾ oz

Preparation info

Serves
4
as a main meal

Difficulty
Medium

Appears in

Pepper

By Christine McFadden

Published 2008

About

This magnificently flavoured dish is adapted from The Cinnamon Club Cookbook. It demonstrates author Vivek Singh’s belief that, in the context of Indian cooking in the west, spicing should be used to enhance the quality of ingredients, rather than overwhelming them. Vivek has been sparing with his use of pepper and has fo

Ingredients

Asia
India
Main course
Gluten-free
Spicy

Ingredients

Method