Tandoori masala is used extensively in tandoori chicken.

 I marinate skinless drumsticks and thighs overnight in a mixture of tandoori masala,ginger and garlic,lemon juice and greek yoghurt.

Traditionally cooked in a tandoor oven it can also be cook in a conventional oven over high heat.

Tandoori Chicken Recipe

Tandoori Chicken
Recipe type: Main
Cuisine: Indian
Serves: 4
  • 8 chicken pieces of your choice with or without skin
  • ¼ cup lemon juice
  • 2 tbles ginger and garlic paste
  • 6 tbles tandoori masala (from your favourite spice shop)
  • 1 cup greek yoghurt
  • ½ cup sunflower oil
  • Hint of red food colouring
  • Salt to taste
  1. Make 3-4 cuts in each piece of chicken using a knife.
  2. In a bowl mix the chicken with the rest of the ingredients.
  3. Rub mixture into the incisions and cover.
  4. Refrigerate and allow to marinate overnight.
  5. Preheat the oven to 200°C.
  6. Roast in an oven tray lined with foil for approx 40-45 mins.
  7. During the last 5 mins of cooking pop under the grill in order for the chicken to get slightly browned.
  8. The chicken should be tender and most of the marinade should be evaporated.
Garnish it with lemon wedges, red onion rings and serve with naan bread