Ingredients (serves 4)
- 4 chicken legs
- 3 tbsp Greek yoghurt
- 1 tbsp grated ginger
- 4 garlic cloves, grated
- 1 fresh chilli, chopped
- 2 tbsp Tandoori Masala mix
- 2 tbsp Kashmiri chilli powder
- ½ Lime
- 50g of melted butter
- 2 tbsp oil
- Salt to taste
Steps
- Take the chicken and make a few slashes into the flesh.
- Mix the lime, oil, ginger and garlic in a bowl, add the chicken and coat. Cover, and leave for an 1hour in the fridge.
- Add the yoghurt, fresh chilli, Tandoori Masala, Kashmiri chilli powder, salt, and mix. If it’s a bit thick, add some yoghurt.
- Coat the chicken and leave for up to 2 days to marinade in the fridge.
- Pre-heated oven to 180℃
- Cook for 25 mins in the oven
- Remove from oven, and brush both sides with butter
- Place back in the oven, and cook for a further 20 to 25 mins.
- Check chicken is well cooked before serving.