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.
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