Tandoori Chicken Recipe (Without a Tandoor Oven!)

Ingredients

• 800-900g chicken drumsticks and thighs
• skin-on and bone in (allow approx 2 pieces per portion)
• good pinch sea salt
• 1 lemon or lime
• juice only
• 200g full fat natural yogurt
• 1tbs tomato puree
• 3 cloves garlic
• crushed
• 2cm piece fresh ginger
• peeled and grated
• 1tbs garam masala
• 1tsp chilli powder
• 1tsp paprika or smoked paprika
• 1tbs vegetable oil
• handful fresh coriander
• chopped
• lemon and/or lime wedges to serve

Instructions

1. Using a sharp knife make slits in the chicken pieces, through the skin and slightly into the flesh. Squeeze the lemon or lime juice into a small bowl and dissolve the salt in it then pour over the meat and rub in well,Place the yogurt into a large bowl and stir in the tomato puree, garlic, ginger and spices. Add the chicken pieces and combine well to make sure all the pieces are coated. Cover and refrigerate for at least an hour,Preheat the oven to 180ºC fan/200ºC conventional/Gas 6
2. Remove the chicken pieces and reserve the marinade. Arrange the chicken on your Circulon oven tray and bake in the oven for 15 minutes, then turn and spoon over some of the marinade. Bake for a further 15 minutes and turn and marinade again. Brush with a little oil if required and return to the oven for a final 10-15 minutes or until the chicken is completely cooked through and slightly charred,Sprinkle with the coriander and serve with the lemon or lime wedges and some basmati rice