Name: Tandoori chicken
Yield: 4 servings
Cuisine: Bake
Ingredients: 1.00 chicken cleaned, excess skin and fat removed; 1.00 lemon juice; 2.00 ml freshly ground black pepper; 2.00 green chillies, seeded and finely chopped; 1.00 garlic cloves, crushed; 4.00 ml fresh ginger finely grated; 4.00 ml salt; 15.00 ml coriander seeds, crushed; 30.00 ml cream thick; 15.00 ml oil; 440.00 g pineapple tinned rings in syrup; 30.00 ml butter; 30.00 ml oil

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Ingredients (13)

1.00

chicken — cleaned, excess skin and fat removed

MARINADE

1.00	lemon juice
2.00 ml	freshly ground black pepper
2.00	green chillies, seeded and finely chopped
1.00	garlic — cloves, crushed
4.00 ml	fresh ginger — finely grated
4.00 ml	salt
15.00 ml	coriander — seeds, crushed
30.00 ml	cream — thick
15.00 ml	oil
440.00 g	pineapple — tinned rings in syrup
30.00 ml	butter
30.00 ml	oil

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Method:

Cut the chicken through the breast bone and flatten. Rinse and pat dry with a towel.
Mix all the ingredients for the marinade and spread over the chicken. Return the chicken to a non-metal dish, cover and marinade in the fridge, preferably overnight so the flavours can develop.
Preheat the oven to 180 °C and lightly grease an oven pan with oil. Arrange the pineapple rings in the bottom of the pan and place the chicken on top. Cover and bake for about 30 to 40 minutes or until the chicken is tender.
Heat the butter and oil until hot and brush the chicken generously with the mixture. Grill the chicken under a heated oven grill until golden brown, basting occasionally with the remaining butter mixture.
Remove and serve hot with rice and vegetables.