Lancewood
Lancewood
My Recipe Book My Menu Planner My Shopping List Conversion Tool
Looking for something?
Register Log In
Tandoori Chicken with Coriander & Mint Yoghurt Sauce
Oops, you’ve already added this recipe to this menu and day, try a different menu or day.
Loading...
{{serverError}}
Loading...
{{serverError}}
4

Share this Recipe

Click to save recipe

Lancewood Tandoori Chicken with Coriander & Mint Yoghurt Sauce

Ingredients

Chicken wings:

2 garlic clove(s) , crushed
2 cm piece ginger , grated
30 ml coconut oil
15 ml lemon juice
7.5 ml garam masala
5 ml cumin
5 ml paprika
2.5 ml ground coriander
2.5 ml turmeric
250 ml LANCEWOOD® Double Cream Plain Yoghurt
salt  to taste
16 chicken wing(s)

Coriander & mint sauce:

1 cucumber  - 10 cm piece, finely diced
30 ml fresh coriander , chopped
15 ml fresh mint , chopped
2 spring onion(s) , thinly sliced
250 ml LANCEWOOD® Double Cream Plain Yoghurt
salt  to taste

Method

Chicken wings:
In a large bowl, combine all the ingredients for the chicken wings.

Score the chicken wings and add to the sauce. Mix to coat.

Cover and refrigerate for at least 2 hours.

Place on a wire rack on a baking sheet and bake in a preheated oven at 200°C for 25 – 35 minutes. 

Coriander & mint sauce:
Combine all the ingredients for the yoghurt sauce and serve with chicken wings.

Share this Recipe

CONVERSION TOOL

Made with this Product(s)

CONVERSION TOOL

Made with this Product(s)

Latest Recipes

Oops, you’ve already added this recipe to this menu and day, try a different menu or day.
Loading...
{{serverError}}
Loading...
{{serverError}}