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Preshana’s Tandoori Chicken

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trh-preshanas-tandoori-chicken

2 Tbsp vegetable oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon cayenne
1 tablespoon garam masala
1 tablespoon sweet (not hot) paprika
1 cup non-fat, plain Greek yogurt
2.5 tablespoons lemon juice
4 minced garlic cloves
1 tablespoon fresh ginger, minced
1 teaspoon salt
4 whole chicken legs (drumsticks and thighs), or its equivalent, skinless, bone-in

Mix all the above ingredient, rub into chicken pieces, leave in marinade overnight in the fridge.
Place chicken pieces in oven bags (I put 2 pieces per bag) cooked at 180C turning occasionally.
When chicken has browned and is done, pierce the bag, remove the excess liquid, tear the bag open and allow the chicken to dry out.
For the curry sauce, I heated a tablespoon of oil and cooked the left over marinade until the oil bubbled to the surface.

Recipe Credit: Pinterest
Prepared, tried and tested by: Preshana Singh‎

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