Tandoori Chicken Tray Bake



5 pieces of chicken legs
5 pieces of chicken thighs
1 tbsp Supreme Ginger Garlic Paste
½ cup oil
½ cup Supreme Tandoori Masala
4-5 green chillies
Handful of fresh coriander
Juice of ½ a lemon
¼ cup yogurt
Salt to taste
2 potatoes, cut into wedges
4 shallots, cut in half lengthways
Supreme Coarse Black Pepper
Olive oil

Lemon wedges
Coriander leaves


Add ginger garlic paste, oil, tandoori masala, green chillies, coriander, lemon juice, yogurt and salt to a blender and blend until smooth. Make incisions all over the chicken thighs and legs to allow the marinade to penetrate. Pour marinade over the chicken and mix well. Cover and marinate in the fridge overnight. Remove the chicken from the fridge 2 hours and allow to reach room temperature before baking. Preheat oven to 180°c. In a bowl season potato wedges and shallots with salt, coarse black pepper and olive oil. Place marinated chicken, potato wedges and shallots in a roasting tray and bake for 1 hour until chicken is cooked through and potato wedges are tender. Garnish with lemon wedges and coriander leaves.

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