• 300ml lacto (sour milk)
  • 1 Kg (2.2 Lbs) chicken pieces
  • 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

This is one delicious, mouth watering, juicy, finger-licking good chicken. Tandoori chicken is originally an Indian chicken recipe, made with plain yoghurt which in this case we are substituting with lacto. I then decided to try it with a little twist of my own. I was surprised to find it on a certain food group and that it had already been tried out by many other Zimbabwean women, although mine differs a little! Well I suppose great minds (cooks) think alike 😀

Anyway, the results of this recipe were stupendous such that my kids and husband were still asking for more even after it was finished. It’s easy to make and you will come out tops when you prepare it given that you follow the instructions. You are free to make your own twist and share with me how it goes.

Quick Instructions

  1. Gather ingredients. These include;
    • 300ml lacto (sour milk)
    • 1 Kg (2.2 Lbs) chicken pieces
    • 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
  2. Take chicken pieces and put them in bowl. De-skin chicken pieces and cut two horizontal slits into chicken flesh. Set-aside
  3. Cut lemon in half and squeeze juice. Take set-aside chicken and put it in your marinating dish or ziploc plastic bag. Pour freshly squeezed lemon juice over chicken. Sprinkle 1 tsp salt over chicken.
  4. Close, seal and let rest in the refrigerator for 30 min.
  5. While meat is in fridge, begin making the marinade. Pour lacto (sour milk) into bowl add chopped garlic, chopped ginger and chopped onion.
  6. Add cumin, mixed herbs, coriander and curry powder
  7. Add black pepper and mix. After 30min has lapsed take the chicken from the fridge and pour marinade over chicken
  8. After pouring all the marinade over chicken, close, seal and refrigerate for minimum six hours. 30min before you are ready to take out chicken, preheat oven to 200 degrees celcius /400 degree F/ gas mark 6 on grill bake.
  9. After minimum 6 hours using spoon or hands mix marinade and chicken one more time. Put chicken in pyrex dish or baking try
  10. Put chicken in the oven and grill bake for 60 minutes or until golden brown and your meat is ready.
  11. Enjoy your Tandoori chicken Zimbabwean style!


Enjoy with your favorite starch!

Enjoy with your favorite starch! – (this image is a Dec. 2014 updated go on the dish following same recipe this time using drumstick portions).

Enjoy this fantastic dish made using our very own lacto. You may also leave me a comment below. Thanks!



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