A fantastic healthy alternative to a Friday Night Takeaway! Once the marinade is on and the bird is in the oven, you can pour yourself a Cobra (not so healthy 😂) and forget about the Chicken. One of the first Indian dishes my children enjoyed was tandoori Chicken, its mild but tasty and good fun to eat. I’ve included a recipe for an optional sauce which in my opinion worked so well with the chicken.
I served mine with roast spiced cauliflower, which can be added to the pan 30 minutes before the end.
- 2 tablespoons Tims Dairy Greek Style Natural Yogurt
- 3 cloves crushed garlic
- 1 thumb sized piece of ginger grated
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- Juice of 1/2 lemon
- 1 chilli finely chopped (optional)
Mix the marinade ingredients together. Smother the chicken in the marinade and season generously. Roast at 210 degrees for 1 1/2 hours. Leave to rest for 20 minutes.
Blitz the ingredients together in a bullet or blender.