Indian~Chicken Tandoori

Chicken Tandoori


Serves 4
Ingredients
4 chicken pieces (breast, thigh or wing)
1 tbsp tandoori powder
1 clove of garlic, peeled and finely chopped
½ pint (300 ml) plain unsweetened natural yogurt

Remove the skin from the chicken and make some small
incisions in the flesh with a sharp knife – this is to allow
the marinade to penetrate deep into the chicken.
Mix the garlic, tandoori powder and yogurt together,
then rub some of the mixture into the incisions. Leave
the chicken in the marinade for at least 3 hours, turning
occasionally. The longer it is left, the more flavour it
will gain.
Cook under a medium grill for about 20 minutes,
spooning on some more marinade at the same time. Turn
the chicken over every few minutes to prevent burning.