A great British favourite, this Indian tandoori chicken is very tasty and spicy and easy to cook. It is accompanied with a yogurt dip and Peshwari naan bread.
- 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
- For the raita:
- 200ml (7fl oz) plain yogurt
- ¼ cucumber, chopped
- 1 tbs chopped fresh mint leaves
- To serve:
- 8 mini Peshwari naan breads (we used Sharwood’s), toasted
- 1 lemon, cut into wedges
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.
If you really want it as pink as those served in the Indian restaurants, add red food colouring to the yogurt paste.