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Tandoori Chicken

4 chicken quarters, skinned

3 Tablespoons Tandoori spice mixture (I use Sharwood brand)
3 Tablespoons plain yogurt
3 Tablespoons oil
3 Tablespoons vinegar
3 Tablespoons lemon juice

Blend together.   Make cuts in the flesh of the chicken pieces to allow the marinade to penetrate the meat.  Coat chicken with marinade, cover and refrigerate for a few hours, preferably overnight.  Shake off excess marinade and grill or barbecue for 10-15 minutes each side, or bake at 350 for 40-45 minutes.  Serve hot or cold, garnished with lettuce, tomato, cucumber and onion, along with naan bread and cucumber raita.