Chicken tandoori

(Serves 6)

1 medium sized chicken
1 onion
1 clove garlic
2 cm ginger
1 pot of yoghurt
Juice of half a lemon.
1 lemon
1 tablespoon tandoori paste
Salt and pepper to taste1 tablespoon cooking oil.


1. Leave the chicken whole or cut into 6 pieces.
2. Cut into the thighs of the chicken.
3. Peel the onion, garlic and ginger.
4. Squeeze the juice of one lemon and cut the other into slices.
5. Add a little water and ground to a smooth paste.
6. Add the ground paste, cooking oil, yoghurt, salt, lemon juice and pepper.
7. Rub over the chicken, and leave to marinate for at least 4 hours (overnight is better).
8. Pré-heat the oven at 180 dég for 10 minutes.
9. Grill the chicken for 45 minutes, ensuring that the it is turned.
10. Serve hot or cold with lemon slices.


Personal Tips
Instead of using the tandoori paste, I sometimes just use normal meat curry. The colour is less bright, but the taste is just as good!
I usually buy the tandoori paste. Otherwise, the paste is simply is mix of ground clove, ground coriander, ground cumin, ground turmeric ground chilli powder.

Instead of using chicken, you may also use a whole fish such as garoupa.