Tandoori Chicken

Being Tandoori, it does include yoghurt, but I find goat’s yoghurt is perfect. Fresh ginger is infinitely better than powdered.

Ingredients >     8 chicken joints (can be 1 jointed chicken) Marinade >     225-240 ml plain goat yogurt >     ~ 1 level tsp black pepper >     ~ 2 level tsp salt (if chicken not kosher) >     ~ 1 level tsp chilli powder >     ~ 2 cm fresh ginger, finely chopped >     Pinch ground coriander >     1 large clove garlic, skinned and crushed >     Juice of 1½ lemons

Steps 1.   Wipe the chicken joints and prick the skin with a fork. This lets the marinade penetrate. 2.   Season with (salt) and pepper. 3.   In a small bowl, combine the yogurt with all the marinade ingredients and mix well. 4.   Dip each piece of chicken in the marinade and place in a baking dish skin side down. I line the pan with a cooking sheet. 5.   Let it marinate for around 4 hours. 6.   Heat the oven to 180°C. 7.   Put the chicken in the oven for 40 minutes. 8.   After 40 minutes, turn each piece over. If the sauce is drying out, turn the oven down to 170°C. 9.   Cook for an additional 20 minutes until golden. This goes well with baked potatoes (cooked in the same oven as the dish, but placed in the oven ½ hour previously) or rice, and Indian style spinach. Serves 5 Tip for quick lunch dish Any leftover sauce after cooking can be frozen and reused as a sauce when cooking chicken breasts.