Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
100ml Greek Yoghurt
2 tsp tandoori massala
1 tsp turmeric powder
1 tsp paprika
½ tsp ground ginger
Juice of half a lemon
Salt and pepper
Mix the yoghurt, lemon juice and spices thoroughly
Slice the chicken into large chunks and place into the marinade, cover and leave in the fridge for a minimum of four hours. If you can, leave it overnight, the longer the better!
Preheat your oven to the hottest temperature it can go and place a baking tray in the oven for 10 minutes to heat through
Place the chicken in the heated dish and cook for 10 minutes, you should start to see some charring on the outside of the chicken. If you aren’t getting the desired effect, turn the grill on and move your chicken under that for a couple of minutes.
Serve on a base of yoghurt with a Punjabi Red Onion Salad