Tandoori Chicken Recipe
The combination of the spices in this dish brings together a fantastic fusion of flavours. You can use the chicken in a number of versatile dishes for an Indian-inspired meal. It’s really easy to prepare in advance and cook the next day for a quick and easy meal. It’s perfect for a ‘Saturday Night Fakeaway’.
2 chicken breasts
2 tbsp lemon juice
1 tsp salt
2 tbsp natural yoghurt
1 tsp chilli powder
1 tsp garam masala
1 tsp cumin
1 or 2 fresh chillies
Finger sized piece of fresh root ginger
2 cloves of garlic
Slice deep cuts across the chicken breasts
Mix together the lemon juice and ½ tsp salt. Add the chicken breasts and leave aside for 10 minutes.
Finely chop the ginger, garlic and fresh chillies and using a pestle and mortar, crush this into a paste.
Add this paste to a bowl with ½ tsp salt, the natural yoghurt, chilli powder, garam masala, cumin and mix well.
Once mixed, add the chicken breasts to the bowl and leave to marinade. Cover the bowl with cling film and ideally leave this overnight.
To cook, add the chicken to a baking tray or roasting dish, spoon over the remaining mixture and cook for 25 – 30 minutes at 180 degrees. Ensure the chicken is cooked through before serving.
This dish would be lovely with leaves in a lunchtime salad or alternatively serve with some tarka dahl and a naan or chapati for a delicious dinner. I hope you enjoy cooking with this tandoori chicken recipe. I would urge you to check out my recipe for tarka dahl, if you are cooking this tandoori chicken dish, as the tarka dahl goes really well with this spiced chicken.
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