Harissa Tandoori Chicken

 
harissa_tandoori_chicken.jpg

This is a mouthwatering combination of Moroccan and Indian flavours. Tandoori chicken is an Indian favourite where the chicken is marinated in yogurt and spices. Similarly, chicken is marinated with harissa for Moroccan chicken. I mixed these two flavours and baked it with some veggies! 

Ingredients:

  • 1 medium sized onion

  • 1 bell pepper or capsicum

  • 5-6 cloves of garlic

For Chicken marinade:

  • 800 gms chicken drumsticks (about 6 drumsticks)

  • 2 tbsp harissa paste

  • ½ tsp turmeric

  • 2 tbsp ginger garlic paste

  • 2 tsp red chili powder (preferably kashmiri red chili powder)

  • Salt to taste

  • ½ cup hung curd (Plain yogurt drained of water, more info in the method section)

  • ½ tsp garam masala

  • 1 tsp tandoori masala

Method:

  • Start by making slightly deep slits in the chicken so that the flavour of the marinade will get well absorbed into the chicken.

  • For the first part of the marination, mix turmeric powder, ginger garlic paste, harissa paste, red chili powder and salt in a bowl and marinate the chicken in this mix for 20 min.

    • 1/2 tsp turmeric powder

    • 1 tbsp ginger garlic paste

    • 1 tbsp harissa paste

    • 1 tsp red chili powder

    • 1/2 tsp of salt

  • For the second part of the marination, mix hung curd, ginger garlic paste, red chili powder, harissa paste, garam masala, tandoori masala and salt in a bowl. Hung curd is made by wrapping curd in a muslin cloth or paper towel and letting it hang over the sink or over a strainer for a few hours so that the water from the curd drips out giving a thicker consistency to the yogurt.

    • 1/2 cup hung curd

    • 1 tbsp ginger garlic paste

    • 1 tbsp harissa paste

    • 1 tsp red chili powder

    • 1/2 tsp garam masala

    • 1 tsp tandoori masala
      Kashmiri red chili powder is not as spicy as red chili powder but it gives the chicken a nice red colour. You can add or reduce the amount of red chili powder and harissa paste depending on how spicy you want it. Harissa definitely has a strong hotness so be careful with how much you add.

  • Add more salt if required. Mix the chicken in this marinade by massaging it well into the slits and all over.

  • Let the chicken marinate for at least 45 minutes.
    You can let the chicken marinate in this mixture for up-to a day. The longer the chicken is marinated the more flavour it will absorb. If you have the time, I would definitely recommend keeping it marinated longer.

  • Preheat the oven to 350F.

  • Slice the onion and peppers however you like. I definitely like to mash my garlic before cooking it as it brings out it’s juices for that yummy flavour.

    • 1 medium sized onion

    • 1 bell pepper or capsicum

    • 5-6 cloves of garlic

  • Spread ½ tbsp of oil on a baking sheet and place all the chicken drumsticks onto it. Bake it for 15 min. After 15 min, flip the chicken onto the other side and add the veggies. Broil the chicken on each side for 5 min and you’ll get a delicious roasted flavour.