Tandoori chicken recipe, from our inner circle recipe selection.
1.2kg chicken legs or drumsticks, bone-in skin on
for the marinade:
130g plain yoghurt (use dairy free if preferred)
5 garlic cloves, minced
10g fresh ginger, finely chopped
2 tsps ground coriander
2 tsps ground cumin
1½ tbsps kashmiri chilli powder (or substitute with 1 tbsp smoked paprika)
1 tsp turmeric powder
½ – 1 tsp chilli powder
3 tsps garam masala
1 tsp sea salt
1½ tbsps lemon juice
Place the chicken in a large bowl.
Place the marinade ingredients in a separate bowl and stir well.
Pour the marinade over the chicken and stir well until covered.
Cover and refrigerate overnight.
Preheat oven to 180˚C/350˚F. Line a roasting tin with foil.
Remove chicken from the marinade, reserving any excess marinade for later.
Place in the tin. Roast for 45 minutes, or until thoroughly cooked. Turn the chicken and baste halfway during cooking time.
Suggestion: Serve with steamed rice and salad.
Store any leftover chicken in an airtight container and refrigerate for up to 3 days.