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Tandoori Chicken (without aTandoori oven)MethodPrick chicken well with fork or skewerand place in a deep bowl.In separate bowl, place yoghurt and addall the other ingredients. Mix well.Pour mixture over the chicken pieces,making sure they are completelycovered with the marinade. Cover withfoil or cling wrap and leave in fridgeovernight.Place the chicken pieces on a wire trayin a roasting tin. Coat each piece withthe remaining marinade. Bake in theoven for 1 ¼ - 1 ½ hours until tender at175ºc.4 chicken quarters, skinned (preferably breast)150g of Greek yoghurt1 large onion, finely chopped2 cloves fresh garlic, crushed1 inch piece of ginger, or teaspoon of groundginger6 tsp of hot curry powder1 large tsp salt2 tsp brown vinegar2 tsp Worcestershire saucejuice of 1 lemonadd fresh red chilli, chopped finely totaste (if required hotter)Serve on a bed of lettuce garnished withslices of tomato, onion and lemon, mintyoghurt and mango chutney.4This recipe is specialto me becauseI love this recipe because it was given to me by a Pakistanicolleague when I was teaching cooking many years ago.It is beautifully spicy without being hot. He created itespecially for me so that I could cook it in a normaloven, and still get an authentic flavour.this recipe is thanks to <strong>96.5</strong> <strong>Wave</strong> FM boss, Wendy Gee!40
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