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Tandoori chicken
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Impress friends and family by making your own Tandoori chicken from scratch
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Serves: 4
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Prep time: 10 mins
plus 20 mins to marinate -
Cooking time: 20-25 mins
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Skill level: Easy peasy
Ingredients
- 1tsp coriander seeds
- 1/2tsp mint
- 1tsp coriander leaf
- 1/2tsp turmeric
- 2tsp paprika
- 1/2tsp hot chili powder
- 1/4tsp ground cumin
- 2 cardamon pods, crushed and the husks discarded
- 1tsp salt
- 1tbs (1 clove) garlic
- 1 in fresh root ginger, finely chopped
- 100g (4oz) Greek yoghurt
- 2tbs lemon juice
- 4 large chicken breasts
Method
- Pre-heat the oven to 180ºC/350ºF/gas 5.
- Scatter the coriander seeds onto a baking tray and roast in the oven for 7 - 8 mins. Remove and allow to cool.
- Using a pestle and mortar, grind the coriander seeds and then add the remaining herbs and spices. Grind until thoroughly mixed.
- Transfer to a large bowl, then stir in the yogurt and lemon juice.
- Score each chicken breast 4 times with a sharp knife and add to the marinade, turn to coat thoroughly.
- Cover and refrigerate for 30 mins or for best results overnight.
- Pre-heat the grill to a medium heat.
- Place the marinated chicken breasts on a wire rack and grill for 20-25 mins, turning regularly, until the juices run clear and the surface has taken on a slight blackened appearance.
- Ensure chicken is piping hot and cooked through before serving.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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