This tandoori recipe is quite easy to follow, the only thing needed for it is time for the chicken to marinade. The general rule in Indian cooking is that meats are marinated twice. The first marinade removes moisture and the second introduces flavours and spices. You would ideally like to marinade in your yoghurt& spices for a minimum of 3 hours, a great idea is to marinade overnight and prepare for a weekend lunch or early dinner.
With the below recipe it is a single serving but a great idea for this recipe is to double the marinade quantities and buy a whole chicken and divide it into 4 pieces (2 legs, 2 breasts).
Using boneless pieces of chicken & push them through skewers for a Chicken Tikka
