Tandoori Chicken
Ingredients
- 1.2kg chicken legs or drumsticks, bone-in, skin on
For the marinade
- 130g plain yoghurt (dairy-free if preferred)
- 5 garlic cloves, minced
- 10g fresh ginger, finely chopped
- 2 tsps ground coriander
- 2 tsps ground cumin
- 1½ tbsps Kashmiri chilli powder (or 1 tbsp smoked paprika)
- 1 tsp turmeric powder
- ½–1 tsp chilli powder
- 3 tsps garam masala
- 1 tsp sea salt
- 1½ tbsps lemon juice
How to preprare
Place chicken in a large bowl.
Mix marinade separately, pour over chicken, coat well, cover and refrigerate overnight.
Preheat oven to 180˚C. Line tin with foil.
Roast chicken 45 minutes, basting halfway, until cooked through.
Note
The yoghurt marinade keeps the chicken tender and juicy. If you want fewer calories, remove the skin before eating.
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