cold tandoori chicken


I have given this recipe before but…it’s a good way to disguise supermarket chicken.

I skin chicken pieces, make deep slashes in the meat and marinade them for three hours in yogurt mixed with lemon juice, salt and tandoori spices ( also curry works well, though you don’t get the red colour). They cook in a preheated oven at 200°C for 45minutes to an hour. I turn them a few times during the roasting process.

I made this yesterday, so today we had it cold with salad.


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