Chicken quarters – make 2 – 3 deep slits on either side
1/2 cup full cream double yoghurt
2 tbspn tikka masala
2 tsp ginger and garlic paste
1 tbspn Robertson chicken spice
1/2 tsp chilli flakes
1 tbspn lemon juice
Salt to taste
Egg yellow powder- just a little pinch
Mix all spices together with the yoghurt.
Add 2 tbspn of olive oil to mixture.
Coat chicken pieces in marinade and let it stand preferably overnight or minimum of 1 hour.
Preheat oven to 180°C.
Grease a baking dish with olive oil and place chicken taking care not to put excess marinade in.
Cook for 30mins and turn over. Cook for a further 20mins and spread excess marinade over the chicken.
Cook for a further 5mins until all liquid has dried up.
Serve will lemon pieces and a crisp green salad.
Prepared, tried and tested by: Omi Nair