Tandoori Chicken is a popular Indian dish and is best left to marinate over night. I served this with home made chips but this can be served with naan bread and salad too.
Serves approx 2-3
Ingredients
1 Small skinless chicken cut into 8 pieces
2 tbs Tandoori powder
1 tsp Cumin powder
1 tsp Coriander powder
1 tsp Garam masala
1 tsp Chilli powder
3 Garlic cloves (crushed)
1/2 Lemon (juiced)
1/2 tsp Fennel seeds
Salt
1 tbs Natural Yogurt
2 tbs Sunflower oil
Handful of fresh coriander
3 Medium sized Maris piper potatoes
Method
Marinate the chicken in all of the above ingredients (except the potatoes) and leave in the fridge overnight or at least a few hours.
Pre heat the oven at 180oc and place the chicken on a lined baking tray and pop in the oven for 45 min. Whilst the chicken is cooking peel the potatoes and cut into chips.
Deep fry the chips until golden brown approx 15 min before the chicken is ready to come out of the oven.
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