Tandoori Chicken, Lamb, Pork Chops or King Prawns

Ingredients

  • 1 kg Meat or fish of your choice (Chicken/Lamb/Pork Chops/Prawns).
  • 1 tablespoon TANDOORI PASTE
  • 2 tablespoons Yoghurt
  • 1 tablespoon Lemon Juice, Tamarind Pulp or Vinegar
  • Salt to taste

Directions

Mix all ingredients in a bowl. Add the chicken/lamb/pork/prawns and refrigerate covered overnight.

The next day, drain excess water and oven-roast, either plain or crumbed, in an oiled pan.

NOTE:
Fish should take about 20 minutes to cook at 200°C.
Chicken and other meat about 20 minutes on each side, i.e. total of 40 minutes at 200°C.

Serve with steamed vegetables or green salad, and Goan Cuisine Spicy Mango Chutney or Green Chilli Jam.

Chef’s Tip:
Boil potatoes separately, peel and toss in leftover marinade in bowl, then bake till golden-brown. Delicious!