Nisha Katona’s tandoori lamb chops and honey spiced chicken

If you’re bored of burgers and sausages, Nisha Katona has the spicy inspiration you need for your next barbecue. She’s heating things up outside our studio today, as she cooks her delicious Tandoori lamb chops, and honey-glazed chicken. 

Serves: 4

Ingredients

For the Tandoori marinade: 

250g plain yoghurt

4 tbsp garam masala

2 tbsp paprika

1 tsp fenugreek powder

2 tbsp tomato puree

Juice one lemon

4 minced garlic cloves

2 tsp salt

8 lamb chops, 1 inch thick

For the honey spiced chicken:

(follow the same ingredients for the tandoori marinade and add the following)

A good squeeze of honey 

4 tbsp of tomato ketchup 

4 boneless chicken thighs 

Herby Potato Salad:

New potatoes, boiled

1 boiled egg, chopped

For the Dressing:

Drizzle olive oil

Juice 1/2 lemon

Handful of chopped chives

Handful of chopped coriander

1 boiled egg, chopped 

Salt and freshly ground black pepper

Method

1. For the tandoori marinade: In a large bowl mix all the ingredients together, add the lamb chops and leave to marinate in the fridge for as long as possible

2. For the Honey spiced chicken make the tandoori marinade use the same recipe and method for the tandoori marinade and simply add a good squeeze of honey and 4 tbsp of tomato ketchup before adding the 4 boneless chicken thighs to marinate

3. Next, make your potato salad: Combine all the ingredients in a bowl to make a dressing and then toss in your boiled potatoes, mix, then gently fold through the boiled egg and chopped eggs. Season and mix together well. 

4. Heat up the barbecue and cook the chops for around 3-4 minutes per side for medium rare, or 5 minutes per side for medium

5. Barbecue the chicken until thoroughly cooked through (internal temperature 165f in the thickest part of the thigh), and the juices run clear. Approximately 6-7 minutes per side. Serve the lamb and the chicken with the herby potatoes and coleslaw if liked.