Quick and easy tandoori chicken2013-02-25
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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 ;).
- 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
Make some cuts into the meat part of the chicken.
Combine the rest of the ingredients.
Add the chicken and rub the marinade into the cuts of the chicken. Marinade the chicken overnight in the refrigerator.
Preheat the oven to the highest temperature.
Remove the chicken from the fridge and shake off the excess yogurt tandoori mix.
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.
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)
Serve with naan bread or basmati rice and raita.
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