Chicken Tandoori
Quick and easy chicken tandoori recipe
Ingredients
- 2 units chicken legs (you can take the skin off if you wish)
- 2 cm fresh ginger root (about 3/4 of an inch)
- 2 cloves garlic
- 1.5 tablespoon tandoori spices (see notes)
- 2 tablespoon vegetable oil
- 1 pot greek style yogurt (125 ml / 0.5 cup)
- 1 unit lime
Instructions
- Make some deep cuts in the chicken legs so that the marinade can fill the skin.
- Peel and dice finely the ginger root and crush the garlic cloves.
- In a bowl add the oil, the ginger, the garlic, the juice of the lime, the yogurt and the tandoori spices.
- Put the chicken in the marinade for at least 1 hour ... best for 2-3 hours.
- Pre-heat the oven at 220 degrees celsius / 430 degrees farenheit and cook on the top grid for about 30 minutes.
Notes
Garlic, ginger and spices can be adjusted to your own taste.
You can find ready tandoori spices mix in stores. If not you can mix at equal parts ground ginger, ground cumin, ground coriander, paprika, turmeric, salt and cayenne pepper. You can adjust quantities to your taste.
Tip for the marinade: you can use a freezing bag, just pour the marinade and the chicken in the bag, give it a little massage and keep in the fridge