Leave the chicken to marinade overnight.  A delicious succulent dish awaits you.

Serves 4 

Ingredients – Tandoori Style Chicken
10 pieces of chicken – drumsticks or bone in thigh
200g Greek yoghurt
1 tbsp mild tandoori curry powder
2 garlic cloves
4 tsp paprika
1 tsp garam masala
1 tsp cumin powder
1/2 tsp tumeric
1/2 tsp chilli powder
Salt and Pepper

Ingredients – Kachumber Salad
1 large carrot
1/2 cucumber
8 cherry tomatoes, quartered
1 medium red onion
Handful of fresh corriander
Juice of one lime or lemon
Salt and Pepper

Ingredients – Raita
1/2 cucumber
Handful of mint
200g Greek yoghurt
Salt and Pepper

Method – Tandoori Chicken
Mix together the Greek yoghurt with the spices and seasoning in a large bowl. Pierce the chicken pieces several times and add to the yoghurt mix. Coat the chicken thoroughly, cover with cling film and marinade in the fridge for 24hrs.

To cook – take the chicken out of the fridge one hour before cooking so the meat reaches room temperature.  Preheat the oven to 200C/Fan 180/Gas 6.  Line a baking tin with baking parchment and place the chicken and marinade in the tin. Cook in the oven for approximately 40 minutes turning the chicken once.

Kachumber Salad – peel and finely chop the carrot and red onion and place in a bowl.  Finely chop the cucumber and corriander and add to the bowl along with the cherry tomatoes.  Season and add the lemon or lime. Stir thoroughgly to mix.

Raita – Put the ingredients for the raita into a food processor and blitz until smooth.  For a chunckier dip, finely dice the cucumber and finely chop the mint.  Place in a bowl with the yoghurt and stir.  Season to taste and mix thoroughly.

To Serve – serve the chicken with the salad, raita, basmati rice, naan or poppadum.

Handy Hint

  • for a healthier dish, remove the skin from the chicken before marinating.
  • the tandoori style chicken makes a great dish for the BBQ!