Photo: Title

Tandoori Chicken

Serves 4


8 skinless chicken legs
1 tsp salt
For the marinade
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp ground turmeric
1 tbsp cayenne
1 tbsp garam masala
2 tbsp sweet paprika
200ml natural yoghurt
juice of 1 lemon
3 garlic cloves, finely minced


Place all the marinade ingredients in a mixing bowl and stir to combine.

Place the chicken legs into a dish and slash the meat a few times each to create grooves.

Rub the marinade into the chicken, ensuring it gets right into the grooves to enable it to permeate through the meat. Cover with clingfilm and chill for at least two to three hours, or overnight.

Preheat the oven to 190°C/gas 5. Transfer the chicken to a baking sheet and cook in the oven for 45 minutes, or until cooked through.

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