Tandoori Chicken

Ingredients

• 1 tsp Gregg's Crushed Ginger
• 1 tsp Gregg's Crushed Garlic
• 1 tsp Gregg's Ground Garam Masala
• 1 tsp Gregg's Ground Paprika
• 1/4 tsp Gregg's Ground Chilli
• 1/2 tsp Gregg's Ground Turmeric
• 1/2 tsp salt
• 1 x 50g sachet Gregg's Tomato Paste
• 2 tsp oil
• 1/4 cup plain unsweetened yoghurt
• 4 skinless, bone-in chicken thighs

Method

Place the Gregg's Crushed Ginger, Gregg's Crushed Garlic, Gregg's Garam Masala, Gregg's Paprika, Gregg's Ground Chilli, Gregg's Ground Turmeric, salt, Gregg's Tomato Paste and oil in a small bowl. Stir in the yoghurt.

Spread the spice paste mixture over the chicken pieces. Put into a plastic bag or place in a dish and cover with plastic wrap. Leave to marinate for 6 hours or overnight.

Preheat the oven to Fan Grill 180°C. Place the chicken pieces in an oven dish lined with baking paper. Fan grill in the oven for 35-45 minutes or until chicken is cooked through, turning once during cooking.

Serve with rice and salad.