Salwaa’s Tandoori Chicken
Make tandoori chicken on your grill! Chicken legs marinated in lemon juice, yogurt, and aromatic spices. Tandoori chicken gets its name from the bell-shaped tandoor clay oven which is also used to make naan, or Indian flatbread. The dish originated from the Indian subcontinent and is popular in many other parts of the world.
From My Kitchen To Yours – keeping our heritage alive.
Salwaa Smith – Cape Malay Cooking & Other Delights
4 chicken quarters, skinned
½ cup plain yoghurt, low-fat or full-fat
1 tsp garam masala
1 tsp fresh ginger
1 tsp crushed garlic
1 ½ tsp chilli powder
½ tsp borrie / turmeric
1 tsp koljana / coriander
1 Tbsp lemon juice
1 tsp salt
1 tsp paprika
1 Tbsp oil
Rinse and pat dry the chicken.
Make 2 deep slits in the chicken quarters, place in an oven proof dish.
In a bowl mix together the yoghurt and the rest of the ingredients.
Stir until well combined.
Spread the spice mixture over the chicken, cover and refrigerate for at least 3 hours.
Bake in a preheated oven at 240°C for 30 minutes or until the chicken are evenly browned on top and cooked through.
Serve with salads and flat bread.
Shop online at www.capemalaycookingdelights.com
All media and content are the property of Salwaa Smith and Cape Malay Cooking Delights (PTY) LTD
Posted on 25/03/2020, in Tandoori Chicken and tagged Cape Malay Cookbook, Cape Malay Cooking & Other Delights, Salwaa’s Cape Malay Kitchen, Tandoori Chicken. Bookmark the permalink. Leave a comment.
Leave a comment