Tandoori chicken

A full-flavoured recipe that’s easy to prepare.

Ingredients

• 2 lbs (1 kg)chicken pieces, skin removed
• ¼ cup (60 ml)melted butter, to drizzle
• 1 cup (243 g)Olympic organic plain yogurt
• 4 cloves garlic, finely chopped
• 1 tbsp (15 ml) paprika
• 2 tsp (10 ml) Dijon mustard
• 1 tsp (5 ml) cardamom
• 1 tsp (5 ml) coriander seeds
• 1 tsp (5 ml) cumin seeds
• &frac½; tsp (2 ml) cinnamon
• ¼ tsp (1 ml) turmeric
• 1 pinch ground cloves
• Juice of 2 limes
• 1 onion, chopped
• Salt and pepper, to taste
• Garnish with lemon wedges

Preparation

1. Score the chicken pieces and place them in a baking dish.
2. Purée the remaining ingredients, except the lime slices and butter, in a blender.
3. Pour over the chicken.
4. Cover and refrigerate for at least 6 hours or overnight, turning the chicken pieces occasionally.
5. Bake at 180°C (350°F) for 45 to 60 minutes, drizzling occasionally with the melted butter.
6. Garnish with lime wedges.