The trick to tandoori marinade I believe is the length of time you allow it to stand and gather all the flavours. I always marinade mine overnight, covered in the fridge.
ProPoints per serve: 8
4 tablespoons tandoori paste
1 cup no fat natural yoghurt
6 x skinless chicken thighs, all visible fat removed
6 x skinless chicken drumsticks, all visible fat removed
Mix together tandoori paste and yoghurt until well blended.
Place chicken in a large bowl or large snap lock bag. Pour yoghurt mixture over chicken, toss to combine completely. Allow to marinate for at least 1 - 2 hours or overnight if possible.
Preheat a barbecue. Cook chicken, brushing with marinade, for 4 - 5 minutes each side ensuring chicken is cooked through.
Alternatively, preheat oven to 220 degrees Celsius. Place chicken, in single layer, on an oiled wire rack set inside a large shallow baking dish. Cook, uncovered, for about 25 - 30 minutes or until chicken is browned and cooked through, occasionally brushing with remaining marinade.
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