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Chicken Tandoori
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Chicken Tandoori

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Chicken Tandoori

Can dinner get much better than chicken tandoori? I don’t think so. This is mega easy to prepare – make it the night before and then put in the oven when you get home from work. I like mine with salad and lots of mayonnaise, but baked potato or rice also go perfectly.

You Will Need: (Serves 4 Chicken Tandoori)

  • 1 Medium Chicken
  • 500g Natural Yoghurt
  • 3 tsp Ground Cinnamon
  • 2 tsp Ground Cumin
  • 1/2 Lemon, juiced
  • 2 tsp Ground Cayenne Pepper
  • 2 tsp Ground Coriander
  • 2 tsp Paprika
  • 4 cloves of Garlic, chopped finely
  • 1 Lemon
Chicken Tandoori

Chicken Tandoori

Method: 

Begin by mixing together the yoghurt with the spices, lemon juice and garlic.

Using a fork, prick the lemon with a fork and place inside the cavity of the chicken.

Cover the chicken in the marinade.

Cover with tinfoil and refrigerate overnight.

Preheat the oven to 180*.

Roast the chicken for around 2 hours until the juices run clear.

 

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Chicken Tandoori
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