It's lunch time here in California and we are thrilled to share some exciting news with you! We've teamed up with Mountain High Yoghurt to bring you some of our founder, Shawna Gohel's, simplest, and tastiest Indian recipes! She's whipping up some super iconic and seriously good eats like cucumber raita and chicken curry, and today we're sharing her simple and delicious chicken tandoori with you! Check out how easy it is!

List of ingredients:

  • 1 whole chicken
  • 1 cup Mountain High Yoghurt
  • Juice of 1 lime
  • 2 tsp salt
  • 2 tsp coriander powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • ½ cup chopped cilantro
  • ¼ cup chopped mint

Cooking instructions:

In a large bowl mix Mountain High Yoghurt, lime juice, salt, coriander, red chili, garam masala, garlic paste and ginger paste together. Stir in cilantro and mint. Generously brush chicken with marinade, cover with plastic wrap and refrigerate for 8 hours, or overnight. Bake the chicken in a glass dish or roasting pan at 450 degrees for 1- 1 1/2 hours, or until the juices run clear when you cut between the leg and thigh. Remove the chicken onto a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve.