Name: Tandoori chicken
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 4 servings
Cuisine: Dairy
Ingredients: 150.00 ml yoghurt plain; 10.00 ml fresh ginger freshly grated; 10.00 ml garlic cloves, crushed; 2.00 ml turmeric ground; 5.00 ml chillies powder; 10.00 ml tandoori spice blend; 6.00 chicken breast fillets; 45.00 ml sunflower oil; 4.00 lemon wedges, to garnish; 10.00 ml cumin seeds; 10.00 ml coriander seeds; 5.00 ml cloves whole; 10.00 ml paprika; 5.00 ml chillies powder; 5.00 ml cinnamon ground; 5.00 ml ginger ground; 5.00 ml turmeric ground; 5.00 ml nutmeg ground; 5.00 ml salt; 1.00 ml Food colouring red, powder

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Ingredients (20)

150.00 ml	yoghurt — plain
10.00 ml	fresh ginger — freshly grated
10.00 ml	garlic — cloves, crushed
2.00 ml	turmeric — ground
5.00 ml	chillies — powder
10.00 ml	tandoori spice — blend
6.00	chicken breast fillets
45.00 ml	sunflower oil
4.00	lemon — wedges, to garnish

TANDOORI SPICE BLEND

10.00 ml	cumin — seeds
10.00 ml	coriander — seeds
5.00 ml	cloves — whole
10.00 ml	paprika
5.00 ml	chillies — powder
5.00 ml	cinnamon — ground
5.00 ml	ginger — ground
5.00 ml	turmeric — ground
5.00 ml	nutmeg — ground
5.00 ml	salt
1.00 ml	Food colouring — red, powder

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Method:

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.