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
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.