Tandoori Chicken

You are here | Home / Recipes / Chicken / Tandoori Chicken

Our succulent Tandoori Chicken & Crispy Tandoori Potato Wedges were prepared with our Pride of India Spices: Tandoori Chicken Masala, Egg Yellow Powder and Thyme.

Serves 6 to 8.
Tandoori Chicken

Ingredients

Tandoori Chicken

  • 2kg chicken pieces
  • 300g plain yoghurt
  • 2 tsp ginger & garlic paste
  • 50g (½ packet) Pride of India Tandoori Chicken Masala
  • ½ tsp Pride of India Egg Yellow Powder
  • ½ tsp Pride of India Thyme
  • juice from half a lemon
  • ¼ cup oil

Tandoori Potato Wedges

  • 6 medium potatoes, cleaned and cut into wedges
  • 3 tsp Pride of India Tandoori Chicken Masala
  • ¼ tsp Pride of India Egg Yellow Powder
  • ¼ tsp Pride of India Thyme
  • 3 tbsp oil
  • salt

Method

Tandoori Chicken

  • Wash chicken, drain well and set aside. Make slits into the chicken.
  • For the marinade, add all the ingredients (except the chicken) to a large bowl. Mix well.
  • Add the chicken and coat well. Cover bowl and leave chicken to marinate for about 4-5 hours.
  • Grill or braai on low to medium heat.
  • Baste chicken with the extra tandoori marinade whilst grilling or braaing.

Tandoori Potato Wedges

  • Wash potato wedges and towel dry.
  • In a large bowl; add wedges, balance of ingredients and mix well.
  • Grill until crispy.
Serve your succulent Tandoori Chicken & Crispy Tandoori Potato Wedges with lemon wedges and salads, naan bread or roti.

Copyright © Supply Chain Systems. All rights reserved.
Site design by Digital Interactive.