Tandoori chicken recipe

Tandoori chicken is a popular Indian and Pakistani dish consisting of roasted chicken prepared with yogurt and spices. The perfect introduction for those new to Indian cuisine. The tandoor, for which the dish is named, is the traditional clay oven in which this crimson-colored chicken is roasted – at home; a barbecue is the closest you can get to replicate the effects of the tandoor. In India, tandoori marinade is typically prepared with yogurt, which helps to tenderize the meat. Really simple, and tasted fabulous! We all loved it. Not too spicy, just a tiny flavoursome kick. Our 4 and 6 year old liked it too.

Ingredients:

Thick, plain yoghurt                                         1 cup

Garlic clove, crushed                                        1

Ginger, peeled, grated                                     2cm

Lemon juice                                                      1 tbsp

Olive oil                                                             1 tbsp

garam masala                                                   1 tsp

Ground coriander                                            1 tsp

chilli powder                                                      ½ tsp

Turmeric                                                           ½ tsp

Chicken thigh fillets, trimmed                        6

Cooked rice and lemon wedges,              

Method:

1.       Combine yoghurt, garlic, ginger, lemon juice, oil, spices and 1/2 teaspoon salt in a large ceramic bowl.

2.        Cut 2 slits in top of each chicken thigh, making sure not to cut all the way through.

3.        Add chicken to yoghurt mixture and turn to coat well.

4.        Cover and refrigerate for at least 3 hours.

5.       Preheat oven to 220°C. Grease and line a large baking dish.

6.       Place chicken in dish and roast for 30 minutes or until cooked through.

7.        Serve with rice and lemon.