Tandoori Chicken

Name: Tandoori Chicken
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4 servings
Cuisine: Palestinian & Jordanian
Ingredients: 1 kg chicken thigh; 200 g natural yoghurt; 1 tbsp fresh ginger; 1 tbsp garlic; 1 tbsp tandoori paste; 0.5 tsp tandoori color powder; 2 tsp cumin seeds; 2 tsp ground coriander; 1 tsp garam masala; 1.5 tsp salt; 0.5 tsp chili powder; 0.5 tsp turmeric powder

A Palestinian and Jordanian dish of chicken, yoghurt and coriander, seasoned with ginger and cumin and baked in the oven. It comes to the table with steam rice, salad and plain yoghurt.

40 min · Serves 4 · Easy

Method

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Time: Prep 5 min · Cook 35 min · 40 min total
Difficulty: easy

1
In a large bowl, add yoghurt, ginger, garlic, tandoori paste, food colour, cumin, coriander, garam masala, salt, chilli and turmeric bowl and mix well.
2
Once completely mixed, rub mixture into chicken covering all the chicken. Seal chicken in the bowl with cling wrap or zip lock bag and marinate in the fridge for at least 2 hours or up to two days.
120 min
3
Pre-heat the oven to it's highest setting and bake chicken for 20 minutes. After 20 minutes reduce the oven heat to 120oC/248oF and cook until tender.
4
Serve with steam rice, salad and plain yoghurt.