- 4 large part-boned chicken breasts
- Salt and freshly ground black pepper
- Juice of 1 lemon
- 4 cloves garlic, peeled and crushed
- 7.5cm (3in) piece fresh ginger, peeled and grated
- 1 tbsp paprika
- 2 tbsp garam masala
- 3 tbsp sunflower oil
- 250ml (8fl oz) plain yogurt
- 200ml (7fl oz) plain yogurt
- ¼ cucumber, chopped
- 1 tbs chopped fresh mint leaves
- 8 mini Peshwari naan breads (we used Sharwood’s), toasted
- 1 lemon, cut into wedges
If you really want it as pink as those served in the Indian restaurants, add red food colouring to the yogurt paste.
- Cut a few deep slashes in the chicken and season generously. Put into a shallow, non-metallic dish.
- Put the lemon juice, garlic, ginger, paprika, garam masala, oil and yogurt into a food processor and blend to make a smooth paste.
- Spread the paste over the chicken and leave to marinate for a couple of hours, to allow flavours to penetrate.
- Set the oven to Gas Mark 6 or 200°C. Roast the tandoori chicken for 40 mins until golden and the juices run clear.
- To make the raita: Mix together the yogurt, cucumber, mint leaves and seasoning. Serve chicken with the raita and lemon wedges, and toasted naan bread, if liked.
Nutritional information per portion
- Calories 463(kcal)
- Fat 21.0g
- Saturates 8.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.