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Tandoori chicken
Tandoori chicken

Tandoori chicken

Preparation 10 minutes
Cooking time 40 minutes
Servings 4


  • 250 ml (1 cup) plain yogurt
  • Juice of 1 lemon
  • 2 garlic cloves, chopped
  • 5 ml (1 tsp) ginger, grated
  • 5 ml (1 tsp) curry powder
  • 7 ml (1 1/2 tsp) paprika
  • 5 ml (1 tsp) cumin
  • 5 ml (1 tsp) ground coriander
  • Salt and freshly ground black pepper
  • 1 chicken cut into 8 pieces or 8 thighs or 4 breasts cut in half
  • 60 ml (1/4 cup) oil


  1. In a large bowl, mix together all the ingredients except the chicken and oil
  2. Add the chicken, mix and marinate in the refrigerator for 4 hours or more.
  3. Preheat the oven to 180°C (350°F).
  4. Heat the oil in a skillet.
  5. Gently pat the chicken pieces dry and brown on all sides.
  6. Transfer the chicken to a baking sheet.
  7. Place in the oven and cook for 35 to 40 minutes.
  8. Serve the chicken with basmati rice and a chickpea salad.
Availability in stores