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Tandoori chicken

  • 4servings
  • 65minutes
  • 463calories

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Source: www.goodtoknow.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B9, C, E
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 large part-boned chicken breasts

  2. Salt and freshly ground black pepper

  3. Juice of 1 lemon

  4. 4 cloves garlic, peeled and crushed

  5. 7 1/2cm (3in) piece fresh ginger, peeled and grated

  6. 1 tbs paprika

  7. 2 tbsgaram masala

  8. 3 tbs sunflower oil

  9. 250ml (8fl oz) plain yogurt For the raita:

  10. 200ml (7fl oz) plain yogurt

  11. 1/4 cucumber, chopped

  12. 1 tbs chopped fresh mint leaves To serve:

  13. 8 mini Peshwari naan breads (we used Sharwood's), toasted

  14. 1 lemon, cut into wedges

Instructions Jump to Ingredients ↑

  1. Cut a few deep slashes in the chicken and season generously. Put into a shallow, non-metallic dish.

  2. Put the lemon juice, garlic, ginger, paprika, garam masala, oil and yogurt into a food processor and blend to make a smooth paste.

  3. Spread the paste over the chicken and leave to marinate for a couple of hours, to allow flavours to penetrate.

  4. Set the oven to Gas Mark 6 or 200°C. Roast the tandoori chicken for 40 mins until golden and the juices run clear.

  5. To make the raita: Mix together the yogurt, cucumber, mint leaves and seasoning. Serve chicken with the raita and lemon wedges, and toasted naan bread, if liked.

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