Royal Tandoori Chicken

Name: Royal Tandoori Chicken
Ingredients: 8 chicken legs and thighs, skin on (or you could use chicken breasts if you prefer); For the garlic ginger paste:; 100g (3½ oz) garlic cloves, peeled and roughly chopped; 100g (3½ oz) fresh ginger, chopped; 25g (1oz) Kerrygold Lighter Spreadable with olive oil; For the marinade:; 1 tbsp garlic ginger paste, made as above; 2 tbsp lemon juice; 1tsp salt; 1tsp red chilli powder; For the spiced yoghurt:; 250g (9oz) thick natural yoghurt; 1tsp garam masala; 100ml (3 ½ fl oz) vegetable oil; ½ tsp ground cinnamon; ½ tsp red chilli powder; Melted Kerrygold Lighter Spreadable with olive oil, to baste; Lime juice, to serve

familyfoodmagazine.co.uk

‘I developed this recipe at the time of the Royal Wedding in the summer. It’s a great party dish and adaptable for any number of people and tasty for children too.’ Jayne Adye

View full recipe on familyfoodmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at familyfoodmagazine.co.uk.

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Ingredients

8 chicken legs and thighs, skin on (or you could use chicken breasts if you prefer)
For the garlic ginger paste:
100g (3½ oz) garlic cloves, peeled and roughly chopped
100g (3½ oz) fresh ginger, chopped
25g (1oz) Kerrygold Lighter Spreadable with olive oil
For the marinade:
1 tbsp garlic ginger paste, made as above
2 tbsp lemon juice
1tsp salt
1tsp red chilli powder
For the spiced yoghurt:
250g (9oz) thick natural yoghurt
1tsp garam masala
100ml (3 ½ fl oz) vegetable oil
½ tsp ground cinnamon
½ tsp red chilli powder
Melted Kerrygold Lighter Spreadable with olive oil, to baste
Lime juice, to serve