Tandoori chicken

4 servings Cooking: 25 mins
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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.

By Prim Reddy June 01 2020
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Ingredients (9)

4 chicken thighs and drumsticks — skinless
250 g 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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Using a sharp knife, make incisions in the chicken pieces right to the bone. For thighs and drumsticks, a few incisions will suffice, but because the meat of the breast is much thicker, the incisions will have to crisscross to ensure the marinade penetrates evenly. Mix the rest of the ingredients in a bowl to make a marinade. Add the chicken pieces and rub with the marinade, coating them well. Cover the bowl with cling film and leave the chicken to marinate in the fridge for a few hours. You can either grill the chicken in the oven or on the braai. Either way, it will be delicious. Garnish with fresh coriander and serve with cucumber and spring onion ribbons, raita and naan.


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