Zimbabwean Style Tandoori Chicken

How to make a Zimbabwean Style Tandoori Chicken.

Ingredients: Serves 4

  • 1 Kg (2.2 lbs) chicken legs
  • 300 ml lacto (sour milk)
  • 1 lemon
  • 1 onion
  • 1 tsp fresh ginger
  • 1 clove garlic
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp ground black pepper
  • 1 tsp whole coriander
  • 1 tsp compound curry powder
  • 1 tsp mixed herbs


  1. Take the chicken legs and cut two horizontal slits into the flesh.
  2. Place them in a bowl and set aside.
  3. Cut the lemon in half and squeeze the juice.
  4. Take the chicken and put it in your marinating dish or ziploc plastic bag.
  5. Pour the freshly squeezed lemon juice over the chicken.
  6. Sprinkle 1 tsp salt over the chicken.
  7. Close, seal and let it rest in the refrigerator for 30 minutes.
  8. Whilst the chicken is in the fridge, begin making the marinade.
  9. Pour lacto (sour milk) into a bowl, add chopped garlic, chopped ginger and chopped onion.
  10. Add cumin, mixed herbs, coriander and curry powder.
  11. Add black pepper and mix.
  12. Take the chicken from the fridge and pour the marinade over the chicken.
  13. After pouring all the marinade over the chicken, close, seal and refrigerate for a minimum of six hours.
  14. Thirty minutes before you are ready to take out the chicken, pre-heat the oven to 200 degrees celcius /400 degrees F/ gas mark 6 on grill bake.
  15. Put the chicken in an oven-proof dish or baking tray.
  16. Put the chicken in the oven and grill bake for 60 minutes or until golden brown.
  17. Serve and enjoy!
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