Easy tandoori style chicken recipe

They do say spicy food helps cool you down - and we definitely agree!
The heatwave is official so we turned up the heat in the kitchen and made this delicious TANDOORI CHICKEN. A great budget option using chicken leg which is so much cheaper than breast. You would pay a lot more at your local takeaway.
I cooked it in the oven, but it would work equally as well on the BBQ, which I suspect we'll be have at the weekend.
When you are too busy and don't have time to make your own marinade, why not use a ready made one like this (see below)?
You could double up on quantities too, save time and enjoy spicy cold chicken in tomorrow's lunch box.
I served the chicken with a mixed salad and this very EASY and very tasty RAITA. We would estimate the calories at somewhere around 400 calories for what you see in this picture. A little crusty bread is all you need to increase the calories in your meal - and fill yourself up. Or why not make our fabulous CHIPS - and make full use of the oven while it's on. Anyway, enough of that, here's our easy recipe:

TANDOORI CHICKEN

Ingredients (serves 2)

Two chicken legs

Two tablespoons PATAKS Tandoori Paste (see note below)

Chilli powder (optional)

Yoghurt (we used our full fat Greek yoghurt)

Lemon juice

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Remove the skin from the chicken legs.

Score the flesh with deep cuts.

Mix the tandoori paste with the yoghurt and a squeeze of lemon juice. Leave to marinate for at least an hour.

Heat the oven to 180ºC.

Spray a baking tray with oil and place the chicken pieces on the tray. Upside down first, then turn them over half time and continue cooking. I cooked mine for 40 minutes in total. It will depend upon the size of the chicken legs. Use a thermometer if you're not sure.

Serve with raita - which goes really well with a salad. We thinly sliced lettuce, red onion, red pepper, cucumber and tomatoes.

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**NOTE: Ensure you buy the jar of curry PASTE, and not a jar of curry SAUCE.

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