1 3.5 lb chicken, cut in quarters
1 tbsp Spice Tree Organics Tandoori Masala
1 tsp powdered ginger
1½ tbsp minced garlic
1 cup yogurt
2 tbsp lemon juice, plus lemon wedges to serve
Salt, to taste (we like 1½ tsp)
Whip the yogurt in a large bowl with a fork to ensure a smooth consistency. Add the Tandoori Masala, powdered ginger, garlic and lemon juice to the yogurt. Add salt to taste.
Using a sharp knife, make two deep slashes into the flesh of each chicken quarter. Do not slash so deep that you hit the bone. Add the chicken pieces to the Tandoori marinade, massaging it well. Cover and refrigerate for 8-12 hours. When ready to cook, preheat your broiler to high and cook the chicken for about 20 minutes or until cooked through, turning the chicken pieces over one time. Serve with extra lemon wedges and Cucumber Raita with Garam Masala.