Tandoori Chicken

8 frozen Tegel 2kg Pieces, thawed
1 tsp salt
2 cups plain yoghurt
Juice of two lemons
3 garlic cloves, crushed
1/4 cup tandoori paste

Heat the oven to 200˚C - 220˚C.

Slash chicken pieces at approximately 1cm intervals and rub in salt. Place in a shallow dish or bowl.

In a separate bowl mix together yoghurt, lemon juice, crushed garlic and tandoori paste. Pour over the chicken pieces, cover and marinate for at least 4 hours or overnight, turning occasionally.

Place the chicken in a roasting dish and bake for 30 - 40 minutes, until the juices run clear.

Garnish with fresh coriander and serve on rice or Naan bread and vegetables.