500 g chicken thighs cut in half or chicken drumsticks
½ cup plain yoghurt or Greek-style yoghurt
3 tablespoons Tandoori paste
Heat oven to 200 C.
Cut 2 – 3 slits in chicken and place in bowl with yoghurt and tandori paste. Rub marinade all over the chicken and then cover and marinade in fridge for 2 – 4 hours.
Remove chicken from oven and place on oiled baking wire rack placed over an oven tray lined with baking paper.
Remove chicken from marinade and place on wire rack. Bake for 25 – 30 minutes or until cooked.
Serve with a combination of the following:
Coconut and coriander rice : cook one cup of basmati rice according to your preferred method (microwave or absorption method). When cooked, stir in ½ cup toasted desiccated coconut and ¼ cup finely chopped coriander leaves.
Raita: Place 1 Lebanese cucumber which has been deseeded and finely chopped in a bowl with ½ juiced lemon and 2/3 cup yoghurt. Mix to combine.
Salsa: combine 1 small finely chopped red onion, 1 Lebanese cucumber peeled, deseeded and finely chopped, 2 Roma tomatoes chopped and 2 tablespoons of lime juice in a bowl and stir to combine.
Pappadums: prepare according to instructions on pack