Want to impress your friends with a delicious, tasty, spicy piece of asian cuisine which looks as if it took hours to make but can be done in less than an hour? Read on…

People often make tandoori chicken quite dry but there is a quick method that allows the chicken to remain succulent. The secret is to not cook it all in the oven but to give it a little assistance in a pan first.

Tandoori Chicken…Hushboo style (Thats me!!)

Ingredients

4 chicken legs

one spoon of salt

one spoon of garam masala

One spoon of chilli powder

1/2 teaspoon of red food colouring.

Sprinkle of lemon juice

Splash of oil

1. Get four chicken legs (Not just the drumsticks) and place into a large pan.

2. Mix a spoon of salt, garam masala, red chilli powder and red food dye. Sprinkle the mix over the chicken legs.

3. Add lemon juice and leave to marinade for 15 minutes.

4. Pour oil into the pan and cook the chicken on a high flame for 10 minutes.

5. Turn the heat down and allow the chicken to simmer on a low heat for a further ten minutes.

6. Remove the chicken legs from the pan and place into a roasting tray.

7. Put the roasting tray into the oven at Gas mark 6 for 20 minutes. turning the chicken over after 10 minutes.

8. Serve the Tandoori Chicken with salad and a mint sauce.