A quick and easy recipe for preparing delicious and succulent tandoori roast chicken.

Serves 6 | Preparation Time: 15 minutes (plus marinating overnight) | Cooking Time: 1 hour

Ingredients Required:

  • 6 Chicken Legs (no skin)
  • 3 tablespoons Tandoori Masala
  • 1 cup Yoghurt (Natural/Greek or similar)
  • 1 Lemon
  • 1/2 cup Chopped Coriander (optional)
  • 1 teaspoon Salt (optional)
  • Oil for drizzling or frying


Method:

  • Cut slits into the chicken legs to allow the marinade and spices to get into the chicken.
  • Add the yoghurt, tandoori masala and coriander to a large bowl, and squeeze juice from the lemon into the bowl. Mix contents well.
  • Coat the chicken legs in the marinade in the bowl, ensuring that the marinade reaches into the slits in the chicken legs.
  • Cover the bowl and ideally leave the chicken in the tandoori masala marinade overnight (or at least 7-8 hours) in the fridge.
  • Preheat oven to 200C Fan Assisted.
  • Place the chicken in a roasting tin, cover with a sheet of foil, and place into the oven for 45 minutes.
  • Remove from the oven, take the top sheet of foil off the chicken.
  • Either drizzle a little oil over each chicken leg and place the roasting tin back in the oven for 15 minutes, or until the tops of the chicken pieces are a lovely red/brown, or deep fry the chicken legs.

Serve and enjoy 🙂

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