This recipe is adapted from Simon Hopkinson’s tandoori chicken. I added a pinch of sugar to balance out the salt from the tandoori mix and spiced it up a bit with some chili flakes. Use chicken legs or backs as the meat on the bone will be more flavourful than chicken breast. I also prefer to use Greek  or Turkish yogurt as they are a thicker consistency and more suitable in a marinade.

I should mention that the title of this post is a bit misleading. Yes, the recipe is quick and easy but the meat should be allowed to marinate overnight or least 3 hours so literally it’s not quite so quick .

Ingredients

• 8 chicken legs or backs, skin removed
• 4 tablespoons of tandoori mix
• juice of 1 lemon
• 500mL Greek or Turkish yogurt
• 1/2 teaspoon sugar
• 1 tablespoon chili flakes (optional)
• 1 teaspoon garlic powder

Method

Step 1

Make some cuts into the meat part of the chicken.

Step 2

Combine the rest of the ingredients.

Step 3

Add the chicken and rub the marinade into the cuts of the chicken. Marinade the chicken overnight in the refrigerator.

Step 4

Preheat the oven to the highest temperature.

Step 5

Remove the chicken from the fridge and shake off the excess yogurt tandoori mix.

Step 6

Line a cookie sheet with foil and place in the oven. (This is to catch the excess liquid/marinade.) Arrange the chicken pieces on the wire rack and place this above the cookie sheet.

Step 7

Roast in the oven for about 25 minutes or until the chicken is done (test by piercing the chicken with a fork and if the juice that runs out is clear then the chicken is cooked)

Step 8

Serve with naan bread or basmati rice and raita.