Tandoori Chicken Pieces

INGREDIENTS

• 500g free range chicken thighs, quartered
• ½ cup greek yoghurt
• 2 tbsp tandoori paste
• 2 tsp lemon juice
• 4 cups rice, cooked, to serve
• 2 tbsp coriander, roughly chopped, to serve

DIRECTIONS

1. In a bowl, combine the chicken, yoghurt, tandoori paste and lemon juice. Pour into a 20cm round crockery dish and set aside.
2. Place the low rack into the base of the oven bowl of the Turbo Convection Oven, and then place the chicken into the oven bowl and onto the rack. Place the extension ring on top and secure the lid.
3. Select ‘ROAST’ setting and then press the ‘- TIME’ button until ‘25’ appears on the screen and press the ‘POWER/START’ button and allow to cook.
4. Serve with rice and sprinkle with coriander.

TIP: For best results, allow the chicken to marinate overnight in the yoghurt, tandoori and lemon juice.