This will become a new favourite marinade. This tandoori yogurt recipe envelopes your chicken with spice and flavour while keeping the meat juicy.

INGREDIENTS:

• 4 chicken thighs
• 4 chicken legs
• 170 grams Greek yogurt
• 6 teaspoons lemon juice
• 5 teaspoons chili powder
• 2 teaspoons paprika
• 2 teaspoons garam masala
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons cracked pepper
• 1 teaspoon coriander powder 
• 1/2 teaspoon cumin powder
• 6 cloves garlic, minced
• 1 tablespoon ginger, minced
• 4 tablespoons olive oil, plus 2 tablespoons

METHOD:

1. Combine marinade ingredients with a whisk. Coat each piece of chicken well with marinade. Cover and refrigerate, preferably overnight.
2. Preheat oven to 200°C. Preheat Dutch oven base over medium-high heat on the stovetop, 3-5 minutes. Add 2 tablespoons of olive oil into the Dutch oven and place chicken pieces in, skin-side down. Sear for 3-5 minutes.
3. Flip chicken and bake in the oven for 30 minutes. Brush with melted butter halfway through.
4. Continue cooking for 15 minutes or until chicken reaches 75°C. Serve with rice and naan, garnish with sliced lemon and parsley.