Ingredients
Chicken
Marinade
To Finish
Method
A classic Indian dish featuring chicken marinated in yogurt and aromatic spices, then roasted until tender, juicy and slightly charred.
Step 1: Prepare the Chicken
Pat the chicken dry with kitchen paper.
Using a sharp knife, make 2 to 3 shallow cuts in each piece of chicken.
Place the chicken in a large bowl.
Step 2: Make the Marinade
Add the yogurt to a mixing bowl.
Add the lemon juice, garlic and ginger.
Add the Kashmiri chilli powder, paprika, ground cumin, ground coriander, turmeric, garam masala and salt.
Add the vegetable oil.
Mix thoroughly until smooth.
Step 3: Marinate the Chicken
Pour the marinade over the chicken.
Mix thoroughly so every piece is well coated.
Cover and refrigerate for at least 4 hours, preferably overnight.
Step 4: Preheat the Oven
Preheat the oven to 220°C.
Line a baking tray with foil and place a wire rack on top if available.
Step 5: Cook the Chicken
Arrange the chicken pieces on the rack or tray.
Roast for 35 to 40 minutes, turning once halfway through cooking.
Cook until the chicken is fully cooked and lightly charred around the edges.
The internal temperature should reach 75°C.
Step 6: Optional Charring
For a more authentic tandoori finish, place the chicken under a hot grill for 3 to 5 minutes.
Watch carefully to prevent burning.
Step 7: Finish the Dish
Remove the chicken from the oven.
Drizzle with 1tbsp lemon juice.
Sprinkle with the chopped fresh coriander.
Step 8: Serve
Serve immediately while hot.
Accompany with naan bread, basmati rice or a fresh salad.
Serving Suggestions
Basmati rice
Garlic naan
Mint yoghurt sauce
Sliced red onions
Cucumber and tomato salad
Lemon wedges
