Tandoori — Gochujang Chicken
A Recipe from Dhershini’s son, Vinesh Gochujang is a Korean chilli and fermented soybean paste, easily available in Asian supermarkets and in some mainstream ones too. You might recognise it as the main condiment in Korean bibimbap. It imparts a rich, deep spicy flavour, and I usually have a small tub of it in the back of my fridge. One day, I was missing my mother’s tandoori chicken, but not so much as to motivate me to mobilise a blender. Instead, I wondered whether I could skip through the harder parts of her recipe by using gochujang in the marinade. The result was not quite a tandoori, but it was delicious nonetheless. When making this, note that both gochujang are variable ingredients, so taste the marinade before adding it to the chicken and adjust to your own palate.
½ cup gochujang
½ cup Greek yoghurt
1 tbsp vegetable oil
1 tbsp honey
½ tsp salt
8 medium - sized chicken thighs
Mix the marinade ingredients together. Before you add the chicken, taste the marinade and adjust the salt and honey to your taste. Coat the chicken well in the marinade and let sit in the fridge for 4 hours, or overnight.
Roast the chicken at 210 C for 45 minutes, or pop on the grill until done. Serve with a simple salad, roasted vegetables, or rice for a complete meal.
