Tandoori chicken

Recipe from: 5/1/1998 12:00:00 AM
Ingredients 21
Servings 4
Time 45 min

Ingredients

  • 150
    ml
    plain yoghurt
  • 10
    ml
    freshly grated ginger
  • 10
    ml
    crushed garlic
  • 2
    ml
    ground turmeric
  • 5
    ml
    chilli powder
  • 10
    ml
    tandoori spice blend (recipe below)
  • 6
    chicken breast fillets
  • 45
    ml
    sunflower oil
  • 4
    lemon wedges to garnish
  • TANDOORI SPICE BLEND
  • 10
    ml
    cumin seeds
  • 10
    ml
    coriander seeds
  • 5
    ml
    whole cloves
  • 10
    ml
    paprika
  • 5
    ml
    chilli powder
  • 5
    ml
    ground cinnamon
  • 5
    ml
    ground ginger
  • 5
    ml
    ground turmeric
  • 5
    ml
    ground nutmeg
  • 5
    ml
    salt
  • 1
    ml
    red food colouring powder
 

Method

15 min
 
Mix yoghurt, ginger, garlic and spices together to form a smooth paste for the marinade. Cut chicken breasts into medium-sized cubes and place in a bowl. Add marinade and mix well to coat the chicken evenly. Allow to marinate for 30 minutes. Line a baking tray with foil and spread with 30 ml oil. Spread chicken out on the tray, making sure that the pieces aren't overlapping. Drizzle with remaining oil and any remaining marinade. Bake in preheated oven for 10 minutes, then change the oven setting to grill and grill for a further 5 minutes until chicken starts to brown. Serve hot garnished with lemon. TANDOORI SPICE BLEND: Dry-roast whole spices in a pan. Place in a coffee grinder along with the remaining ingredients and grind to a powder. Store in an airtight container.
 

Read more on: dairy
 

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