- 500g chicken drumsticks or thighs
- 4tbsp natural yoghurt
- 2tbsp tandoori masala
- 1tbsp garam masala
- 1tsp red Kashmiri chilli
- Juice of one lemon
- Salt to taste
Tandoori Chicken by Romy Gill
Romy Gill
29th August 2014
Tandoori Chicken by Romy Gill
From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Tandoori Chicken by Romy Gill recipe a try? When we used to visit my grandparents in Punjab, we always used to look forward to having Tandoori chicken – we never had it in Bengal as fish was more common at any function or get-together! This was very much a treat for me, my brother and my sister. My mum wasn’t able to make this recipe, as although it’s a simple marinated dish, we didn’t have an oven or microwave. Photography by Kirstie Young.
Ingredients
Method
Whisk the yoghurt in a bowl until smooth, before adding the tandoori and garam masala. Salt to taste. Add the chicken and combine well, before marinating for at least 2-4 hours (preferably overnight) in the fridge. Either barbecue or grill the chicken at a high heat (190C/375F), rotating regularly, for about 30-35 minutes.
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