Tandoori Chicken

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This is a straightforward and reliable recipe for making tandoori chicken at home. Both marinades work well, but if you’re pressed for time, the yogurt marinade alone is a good option.
Serves 4 people.

Ingredients
oil of choice
8 whole chicken legs

For the Simple Marinade
1 tsp kashmiri chilli powder
½ tsp salt
juice of 1 lemon

For the Yoghurt Marinade
150g natural yoghurt
1 tbsp garam masala
1 tsp ground coriander
½ tsp salt
1 tsp kashmiri chilli powder
½ tsp amchoor/dried mango powder
5-6 garlic cloves, grated
1″ fresh ginger, grated

For the Salad
1 red onion, thinly sliced
juice of ½ lime
pinch of salt
pinch of amchoor/dried mango powder
pinch of kashmiri chilli powder
pinch of black pepper

Method
– Make 6 cuts in each chicken leg.

– Take 4 chicken legs and place them in a large bowl. Add all the simple marinade ingredients and massage these into the chicken. Cover and place in the fridge to marinate for 15-20 minutes or overnight if you can.

– Mix all the ingredients for the yoghurt marinade in a small bowl.

– Take the other 4 chicken legs and place them in a large bowl. Add the yoghurt marinade and massage this into the chicken. Cover and place in the fridge for 15-20 minutes or overnight if you can.

– Preheat your barbecue or the oven to 190°C / 170°C with a fan.

– Place the chicken on the barbecue or in the oven and cook for 40-45 minutes until cooked.

– To prepare the salad, place all the ingredients in a bowl and mix well.

Time to serve!