Tandoori Chicken

3 lbs. chicken pieces (8-10 legs, thighs or breasts)
oil for basting

Marinade:
½ cup thick plain yogurt
2 tbsp. Arvinda’s Tandoori Masala or to taste
1 tsp. lemon juice
1 tsp. salt or salt to taste
½ tsp. red food colouring (optional)
1 tbsp. cilantro, finely chopped, to garnish (optional)

In a large bowl combine marinade ingredients. Add chicken pieces and coat evenly. Cover bowl, refrigerate and marinate 2-4 hours or overnight.

Cook on the barbeque and baste with oil as needed. Garnish with cilantro. Serve with a flatbread and salad, or on a bed of rice.

Baking option: Place marinated chicken on a foil-lined baking sheet and bake in the center of a pre-heated oven at 375F, turning over to achieve even baking. Bake about 20 minutes or until chicken is cooked and golden brown.

Serves 2-4.

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