Traditionally made in a Indian tandoor oven, which is like a massive terracotta pot, this delicious tandoori chicken recipe works cooked in either your oven or BBQ. The marinade can be used with your favourite meat of fish even prawns. This version makes the most of tasty free range chicken.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

tandoori chicken

• 4 fresh chicken Marylands

for the marinade

• ½ cup tandoori paste
• 1 tablespoon oil
• 2 cloves garlic, crushed
• 1 lemon, zested & juiced
• 2 tablespoons warm water

for the cucumber, tomato and onion salad

• 2 ripe tomatoes cut in wedges
• 1 Lebanese cucumber peeled and cut in chunks
• 1 small red onion finely sliced
• 1 tablespoon of extra virgin olive oil
• ½ cup of torn mint leaves
• juice of half a lemon
• sea salt and freshly ground black pepper to taste

 to serve

• naan bread
• mint leaves to garnish

Preheat oven to 190°c or BBQ to medium

Cut two diagonal slashes through the thickest part of the leg of each chicken Maryland portion. Combine the tandoori marinade ingredients in a large non-metallic bowl and mix well. Toss the chicken pieces into the bowl and coat well. Cover and allow to marinate in the fridge for at least 1 hour or overnight. Place the marinated chicken in an oven proof baking dish and cook turning and basting every 15-20 minutes in the pre-heated oven or on the grill in a pre-heated BBQ for 45 -50 minutes or until the chicken is cooked through. While the chicken is cooking make the simple salad by mixingall the ingredients in a medium bowl then seasoning to taste. Serve the chicken hot with the cucumber salad and naan bread. Garnish with fresh mint. Serves 4.

Tips: You can use this marinade with whole chicken, chicken legs or a boned leg of lamb.