This Tandoori Chicken is the perfect dish to cook for large gatherings or as part of a wider Indian themed menu.
Hints & Tips
- In the photo I have used Chicken Thigh chops – both drumsticks and chops work really well.
- You can cook the chicken either in a conventional oven or an Air Fryer!
- The marinade can be used to marinade other meats and fish such as lamb, pork or beef.
- GF, SF.
- Category: Baking & Roasting, Chicken, Entree, Gluten Free, Side Dishes, Sugar Free
Ingredients
- 16 Chicken Drumsticks or Thigh Chops
- 1 tablespoon Ginger Paste
- 2 tablespoons Garlic Paste
- 1 tablespoon Smoked Paprika
- 1 tablespoon Chilli Powder
- 1/2 teaspoon Saffron Powder
- 1/2 teaspoon Salt
- Juice from Half a Lemon
- 250 milliliters Natural Yogurt
Instructions
- Mix all the ingredients together in a large plastic or glass bowl.
- Rub the marinade all over the chicken, ensuring it is rubbed into the meat as well as the skin. Refrigerate for at least 6 hours or overnight.
- If using a conventional oven, preheat oven to 180 degrees Celsius. Cook chicken for 40 minutes - check with a skewer to ensure chicken is cooked through and increase cooking time until cooked.
- If using an air fryer, cook in 2 batches, following the air fryer cooking instructions.
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