Chicken and turkey
An iconic Indian dish, tandoori chicken is marinated in yogurt and spices and traditionally cooked in a tandoor. This home-oven version roasts it over high heat. Its red-orange color comes from the spice blend.
Mix the yogurt, lemon juice, garlic, ginger, and all the spices.
Coat the chicken thoroughly in the marinade. Cover and refrigerate for at least 3 hours, preferably overnight.
Place the chicken on a wire rack and roast in a preheated 220°C / 430°F oven for 30–35 minutes, turning occasionally.
Serve hot with lemon slices and onion.
Store raw marinated chicken in the refrigerator for up to 1 day or in the freezer for up to 2 months. Refrigerate cooked chicken for up to 2 days. Allergens: contains milk and dairy based on the ingredient list. Check packaged product labels for other allergens.
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