• 4 large chicken quarters, skinned
  • 200 g (7 oz) natural yogurt
  • 1 teaspoon grated fresh root ginger
  • 2 garlic cloves, crushed
  • 1 teaspoon garam masala
  • 2 teaspoons ground coriander
  • ¼ teaspoon ground turmeric
  • 1 tablespoon tandoori spice powder
  • 4 tablespoons lemon juice
  • 1 tablespoon vegetable oil
  • salt
  • lime or lemon wedges, to garnish

Place the chicken in a non-metallic, shallow, ovenproof dish and make 3 deep slashes in each piece, to allow the flavours to penetrate. Set aside.

In a bowl, mix together the yogurt, ginger, garlic, garam masala, ground coriander, turmeric, tandoori spice powder, lemon juice and oil. Season with salt and spread the mixture over the chicken pieces to cover. Cover and marinate overnight in the refrigerator, if time allows.

Bake the chicken in a preheated oven at 240°C (475°F), Gas Mark 9 for 20 minutes or until cooked through. Remove from the oven and serve hot, garnished with lime or lemon wedges.

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