Tandoori Chicken


2 whole chicken legs
3–4 bsp oil for glazing chicken
Lime, cut into wedges

Marinade (A)
2 tbsp meat curry powder
2 tbsp chilli boh
1 tsp cumin powder
1 tsp coriander powder
1 tbsp grated ginger
2 cloves garlic, pounded

Seasoning (B)
1 tsp salt
1 tsp sugar
1 tbsp lime juice
100g plain yoghurt
1 tsp chicken stock granules


Make a criss-cross cut lightly on the surface of the chicken (skin side).

Marinate chicken with combined ingredients (A) and (B) for several hours or preferably overnight in the refrigerator.

Brush oil on the marinated chicken and grill in the oven for 15 minutes each side. Add a squeeze of lime over the grilled chicken just before serving.

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