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Tandoori Style Chicken
Ingredients
4 skinless chicken breasts (or other pieces of meat although cooking time will vary with different meats or fish)
1 lemon (squeezed)
1/4 tsp of salt.
1 small pot of natural unsweetened yoghurt
1 tbspns malt vinegar
1/2 tsp of cumin powder, ginger powder, chili paste (found in tubes like tomato puree.
1 tspn coriander and garam marsala
6 cardamons - roughly crushed.
2 cloves of garlic minced
Colouring: For those that worry about additives you can use beetroot juice to colour the chicken a redder colour (or you can you use red food colouring) Optional extra: 2 tbspns of Pataks Tandoori Paste.
For the garnish:
Iceberg lettuce shredded and onion rings. quartered
1 lemon (squeezed)
1/4 tsp of salt.
1 small pot of natural unsweetened yoghurt
1 tbspns malt vinegar
1/2 tsp of cumin powder, ginger powder, chili paste (found in tubes like tomato puree.
1 tspn coriander and garam marsala
6 cardamons - roughly crushed.
2 cloves of garlic minced
Colouring: For those that worry about additives you can use beetroot juice to colour the chicken a redder colour (or you can you use red food colouring) Optional extra: 2 tbspns of Pataks Tandoori Paste.
For the garnish:
Iceberg lettuce shredded and onion rings. quartered
Prepare, marinade and cook - it's as easy as 1,2,3!
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Method
1. Score the chicken breasts cross wise - sprinkle with salt and lemon juice. Leave to marinate for half an hour covered in the fridge Whilst in fridge - mix yoghurt, vinegar, spices and chilli paste, garlic beetroot juice together - add patak tandoori paste if used Mix well and poor the mix over the chicken breasts - return to fridge and leave to marinate for as long as possible and preferably overnight.2. When you are ready to cook - heat the oven at Gas Mark 4 for approximately half an hour (depends on size of chicken breasts. When lifting chicken breasts on to baking tray - leave a small covering of marinade on the chicken - allows the chicken to be juicy and tender and doesnt dry out.
3. Bake until the meat is completely cooked - insert a knife deep into the flesh to double check if in doubt - no fluid should come out when cut if fully cooked and there should be no pinkness to the central flesh. Warm nan bread, and serve with vegetable curry or perhaps dahl. Garnish with lemon quarter and lettuce. Optional bowl of mango chutney as a side accompaniment.
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