Tandoori Chicken

This has to be one of the easiest ways of making Tandoori Chicken - cooked on the bbq and served with a salad, Mint Raita and mango chutney it becomes a perfect balmy evenings dinner.

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.

Tandoori Chicken

Serves: 6

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.

(click here for a printable version of this recipe)