Tandoori Chicken

(Serves 4)

Ingredients:

         4 boneless chicken breasts
         2 hot chilli’s (chopped)
         1 clove garlic (crushed)
         1 tsp garam masala
         1 tsp coriander seeds
         1 tablespoon virgin olive oil
         Juice of two lemons
         1 tsp ginger
         1 tsp paprika
         1 tsp cumin seeds
         Coriander leaves
         Salt & pepper to season
         ½ pint (0.23 ltr) natural yogurt

Preparation:

Add the oil, spices, garlic, and lemon juice into a blender of pestle and grind to a paste.

Transfer to a suitable dish and mix through the yogurt along with seasoning.

After scoring the chicken pieces deeply with a sharp knife, mix through the spice mix and marinade for a few hours, or overnight in the fridge.

Cook the chicken pieces on a hot griddle pan or barbeque for 25-30 minutes; until the juices run clear when pierces with a sharp knife at the thickest parts.

Serve with steamed rice or on a bed of shredded lettuce, white cabbage and fine sliced onions. Garnish with coriander leaves. Season with salt to taste.

 

*****