Tandoori Chicken
This aromatic Indian favourite is so easy to make and a real crowd pleaser. Serve with Indian chutneys, Basmati rice and Naan bread for an authentic experience.
- Recipe serves4
- Preparation Time10 min
- Cooking Time30 min
Ingredients
- 600g chicken breast cut into 3
- 1tbsp vegetable oil
- 8 cooked poppadoms
- 60ml Greek yoghurt
- Fresh coriander
- For the marinade:
- 30g fresh ginger, grated
- 4 garlic cloves, crushed
- 1tsp garam masala
- ¾tsp ground cumin
- ¼tsp turmeric
- 1 Knorr Vegetable Stock Cube
- Juice of 1 lemon
- 4tsps paprika
- 100ml Greek yogurt
Method
- Mix together all of the marinade ingredients.
- Place the chicken in the marinade and mix together well. Set aside in the fridge for at least 1 hour, or overnight if you have the time.
- To cook the chicken, heat the oil in a large frying pan. Place in the chicken for 5–6 minutes on each side until cooked.
- To serve, divide the chicken between the poppadoms giving 2 poppadoms per portion. Top with a dollop of yoghurt and coriander.
