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.

 

 

 

 

 

 

 

 

 

Ingredients

 

Tandoori Chicken

2kg chicken pieces

300g plain yoghurt

2 tsp ginger & garlic paste

50g 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.

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