Tandoori Prawns/Lamb Cutlets/Chicken Recipe

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Ingredients

  • 2 tbsp. Mudgeeraba Spices Tandoori Chicken Masala or Butter Chicken Curry Masala,
  • 2 cup natural Yoghurt
  • 3 tbs Minced Garlic
  • 3 tbs Minced Ginger
  • 1 1/2 tsp. Salt
  • 1kg chicken pieces (scored) or 1kg 1amb cutlets, or 1kg prawns cut down the back* (keep the shell on the prawns to stop them from shrinking)
  • For the extra bright tandoori colour – add a pinch of tandoori colour

Directions

  1. Marinate 1kg skinless chicken pieces, scored well.
  2. Cover and refrigerate for a couple of hours or overnight.
  3. Remove the chicken pieces from the marinade and place on a baking tray and cook in a hot oven, or on the bbq or grill.
  4. Serve on a platter with coriander sprigs, cucumber sliced and warmed flat bread.
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