Tandoori chicken

 4 skinless chicken legs
 225 g natural, Greek yoghurt
 1 tsp cumin powder
 1 tsp coriander powder
 ½ tsp chilli powder, or to taste
 1 tsp garam masala
 1 tsp paprika
 ½ tsp tumeric
 2 tbsp lemon juice
 1 tbsp garlic paste
 1 tbsp ginger paste
 ½ tsp salt, or to taste
 3 tbsp sunflower oil for basting
 3 tbsp melted butter
1

For the marinade, put the yoghurt in a large bowl and add all the dry spices, garlic, ginger, lemon juice and salt, mix well and combine until well blended and smooth.

2

Add the chicken and stir to coat with the spiced yoghurt, cover with cllngfilm and place in the fridge to marinate for at least 3 hours or overnight. Return to room temperature before cooking.

3

Preheat the oven to 200ºC/400ºF/gas mark 6, put the chicken on a rack, cover with foil and roast for 15 minutes. Take the chicken out of the oven and baste with the melted butter and oil and return to the oven to cook for a further 25 - 30 minutes until thoroughly cooked and tender.

4

Remove and rest on the rack for at least 5 minutes.

5

Serve with a yoghurt dip and mixed salad.

CategoryCuisineCooking Method

Ingredients

 4 skinless chicken legs
 225 g natural, Greek yoghurt
 1 tsp cumin powder
 1 tsp coriander powder
 ½ tsp chilli powder, or to taste
 1 tsp garam masala
 1 tsp paprika
 ½ tsp tumeric
 2 tbsp lemon juice
 1 tbsp garlic paste
 1 tbsp ginger paste
 ½ tsp salt, or to taste
 3 tbsp sunflower oil for basting
 3 tbsp melted butter

Directions

1

For the marinade, put the yoghurt in a large bowl and add all the dry spices, garlic, ginger, lemon juice and salt, mix well and combine until well blended and smooth.

2

Add the chicken and stir to coat with the spiced yoghurt, cover with cllngfilm and place in the fridge to marinate for at least 3 hours or overnight. Return to room temperature before cooking.

3

Preheat the oven to 200ºC/400ºF/gas mark 6, put the chicken on a rack, cover with foil and roast for 15 minutes. Take the chicken out of the oven and baste with the melted butter and oil and return to the oven to cook for a further 25 - 30 minutes until thoroughly cooked and tender.

4

Remove and rest on the rack for at least 5 minutes.

5

Serve with a yoghurt dip and mixed salad.

Notes

Tandoori chicken
IngredientsDirections
Nutrition Facts

4 servings

Serving size

Ingredients

 4 skinless chicken legs
 225 g natural, Greek yoghurt
 1 tsp cumin powder
 1 tsp coriander powder
 ½ tsp chilli powder, or to taste
 1 tsp garam masala
 1 tsp paprika
 ½ tsp tumeric
 2 tbsp lemon juice
 1 tbsp garlic paste
 1 tbsp ginger paste
 ½ tsp salt, or to taste
 3 tbsp sunflower oil for basting
 3 tbsp melted butter

DIRECTIONS

1

For the marinade, put the yoghurt in a large bowl and add all the dry spices, garlic, ginger, lemon juice and salt, mix well and combine until well blended and smooth.

2

Add the chicken and stir to coat with the spiced yoghurt, cover with cllngfilm and place in the fridge to marinate for at least 3 hours or overnight. Return to room temperature before cooking.

3

Preheat the oven to 200ºC/400ºF/gas mark 6, put the chicken on a rack, cover with foil and roast for 15 minutes. Take the chicken out of the oven and baste with the melted butter and oil and return to the oven to cook for a further 25 - 30 minutes until thoroughly cooked and tender.

4

Remove and rest on the rack for at least 5 minutes.

5

Serve with a yoghurt dip and mixed salad.