Tandoori chicken

Recipe from: 4/1/1999 12:00:00 AM
Ingredients 11
Servings 6
Time

Ingredients

  • 12
    chicken pieces (thighs, drumsticks and halved breasts)
  • 1
    lemon, juice
  • coarse salt
  • MARINADE
  • 250
    ml
    plain yoghurt
  • 1
    onion, coarsely chopped
  • 3
    cloves garlic, crushed
  • 2
    cm
    piece fresh ginger, grated
  • 30
    ml
    turmeric
  • 1
    green chilli, seeded
  • 15
    ml
    garam masala
 

Method

 
Make a few incisions over the thick parts of the chicken pieces. Sprinkle with lemon juice and salt and stand for 30 minutes. Meanwhile process all the ingredients for the marinade in a food processor to form a smooth paste. Spoon over the chicken pieces, ensuring each piece is completely covered with the mixture. Cover and marinate in the fridge overnight. Preheat the oven to 220 ºC. Heat a baking sheet for about five minutes. Arrange the chicken pieces on the hot baking sheet and oven roast for about 20 to 30 minutes or until done but still juicy. Serve with hot naan bread, plain yoghurt and lemon wedges.
 

Read more on: poultry  |  bake
 

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