Tandoori Chicken

Tandoori Chicken

Serves: 4

Prep Time: 10 Minutes (+Marinating)

Cook Time: 30-40 Minutes

INGREDIENTS

4 chicken leg or 8 chicken thighs/drumsticks

3 tbsp Ka Na Tandoori Mix

250g natural yoghurt

2 tbsp tomato purée

1 tsp mustard oil (or vegetable oil)

4 garlic cloves, crushed

2cm fresh ginger, grated

3 green chillies, finely chopped (optional)

Juice of ½ lemon

Salt to taste

METHOD

1. Mix the garlic, ginger, green chillies, lemon juice and a pinch of salt together. Rub all over the chicken and leave for 1–2 hours.

2. In a large bowl combine the Ka Na Tandoori Mix, yoghurt, tomato purée and mustard oil until smooth.

3. Add the chicken and coat well, making sure every piece is fully covered.

4. Cover and marinate in the fridge overnight (or at least 6 hours for the best flavour).

5. Remove from the fridge 20 minutes before cooking.

6. Cook on a BBQ over medium heat or in a preheated oven at 200°C (180°C fan) for 30–40 minutes, turning halfway through.

7. Cook until the chicken is charred on the outside and fully cooked through.

8. Finish with a squeeze of fresh lemon.

9. Sprinkle with a little chaat masala and fresh coriander.

10. Serve with naan, salad and mint yoghurt.

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