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4 Serves/Makes

Cooking Time: < 45 min

Tandoori Chicken with Coriander & Mint Yoghurt Sauce

Ingredients

Chicken wings:

2 garlic clove(s) , crushed

2 cm piece ginger , grated

30 ml sunflower oil

15 ml lemon juice

7.5 ml garam masala

5 ml cumin

5 ml paprika

2.5 ml ground coriander

2.5 ml turmeric

250 ml LANCEWOOD^® Double Cream Plain Yoghurt

salt to taste

16 chicken wing(s)

Coriander & mint sauce:

1 cucumber - 10 cm piece, finely diced

30 ml fresh coriander , chopped

15 ml fresh mint , chopped

2 spring onion(s) , thinly sliced

250 ml LANCEWOOD^® Double Cream Plain Yoghurt

salt to taste

Method

Chicken wings:
In a large bowl, combine all the ingredients for the chicken wings.

Score the chicken wings and add to the sauce. Mix to coat.

Cover and refrigerate for at least 2 hours.

Place on a wire rack on a baking sheet and bake in a preheated oven at 200°C for 25 – 35 minutes.

Coriander & mint sauce:
Combine all the ingredients for the yoghurt sauce and serve with chicken wings.

CONVERSION TOOL

Made with this Product(s)

Double Cream Plain Yoghurt

CONVERSION TOOL

Made with this Product(s)

Double Cream Plain Yoghurt

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