Tandoori chicken
4 servings
Cooking: 25 mins
I call myself a foodie, which means I understand flavour and love good food. I search for great cuisine wherever I go. So far, I haven’t found a chicken tandoori to rival this one. You can make it in the oven or on the braai. It’s important to score the chicken quite deep to ensure that the marinade is completely absorbed. The yoghurt and lemon juice in the marinade tenderise the chicken, so it’s best to allow it to marinate for a few hours before cooking.
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Ingredients (9)
| 4 | chicken thighs and drumsticks — skinless |
| 250 g | LANCEWOOD® Double Cream Plain Yoghurt |
| 1/4 tsp | garam masala |
| 1/4 tsp | coriander — ground |
| 1/4 tsp | cumin — ground |
| 1/4 cup | lemon juice |
| 1 tsp | salt |
| 2 | Yellow Food Colouring |
| fresh coriander — finely chopped |
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