Tandoori Chicken

Ingredients

12 chicken pieces (drumsticks and/or breast; skin removed)
250ml (1 cup) plain yoghurt
1 1/2 tbsp red chilli powder
2 tbsp coriander powder
1 tbsp garlic powder
1 tbsp ginger powder
1 tbsp cumin powder
1/2 tbsp. Garam Masala powder
250ml (1 cup) water
butter, melted (enough to brush over the chicken before cooking)
lemon juiceT

Method

1 For the marinade: Start with a large enough bowl to hold all the chicken pieces. Pour in the yoghurt, plus 250ml (1 cup) of water into the bowl, add all the spices into the bowl and stir.

2 Prick the chicken pieces with a fork. Now add the chicken pieces and mix so that the paste completely covers the chicken.

3 Cover the bowl with a lid and let it stand for at least 6 hours. As with most marinades, the longer you allow it to stand, the more the flavours will be absorbed.

4 When you are ready to grill the chicken, brush melted butter over the chicken pieces. Grill the chicken on the barbeque or similar and turn the chicken pieces over when they look brownish/red in color or darker if you prefer.

5 Sprinkled lemon juice on the cooked pieces adds to the flavor and authenticity.

Tip: Tandoori chicken can be cooked in a gas or electric oven, though it may lose some of its flavour in the process. Also, thinly slicled onion rings can be used as a tasty garnish.