METHOD:

The method below is only for preparing the Tandoori Chicken. The other items on the dish are all your own choice. For best results and flavour, use skinless chicken pieces 'On The Bone'. There is a marination time of at least 30 minutes, but a full 24 hours will give you a greater depth of taste.

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TANDOORI CHICKEN:​

• Joint the chicken into 4 (2 breasts & wings plus 2 legs & thighs) and remove the skin (or used skinless chicken breasts)

• With a sharp kitchen knife make a few deep diagonal cuts into the chicken flesh

• Place all the other ingredients into a large mixing bowl and stir & combine thoroughly 

• Put the chicken into the yoghurt mixture and massage the marinade into each piece

• Leave to marinade for at least 30 minutes or for 24 hours in the fridge (covered with cling film)

• Preheat the oven to 220°C or 200°C fan

• Take the pieces of chicken out of the bowl and place them well apart on a lightly oiled oven proof tray

• Cook in the oven for around 35 to 40 minutes (depending on the size of the chicken pieces) 

• The chicken should be nicely charred before removing it from the oven

• Check the chicken is thoroughly cooked through. Note: Legs & thighs take longer to cook than breasts & wings 

• The Tandoori Chicken is now ready to serve