Delicious boneless Chicken pieces coated in spicy yoghurt and left to marinade for up to 8 hours. You can grill or bake in a hot oven – although traditionally it is baked in a clay tandoor oven. Always prepare this dish first thing in the morning so that it’s ready for the evening meal. Marinade time of up to 8 hours have not been calculated into the time.
Approx price: £6.35 or £1.5 per portion
- 4 Chicken fillets
- 120 mls natural yoghurt
- 1 tablespoon of lemon juice
- 2 teaspoon of paprika
- 1 teaspoon of turmeric powder
- 2 teaspoon of cumin
- 2 teaspoon of garlic paste (or powder)
- Trim the Chicken fillets. Cut each fillet into 5 even cubes.
- Make the tandoori paste by mixing together the rest of the ingredients in a large bowl.
- Add the Chicken pieces to the yoghurt mixture. Coat each piece of chicken. Cling film the top of the bowl.
- Place the bowl in the fridge for up to 8 hours.
- To cook: gently lift each piece of chicken coated in the marinade, place under a hot grill. Continue with the rest of the pieces.
- Cook for approx 10 minutes, turning at least once. Test by breaking one piece of chicken. Should not be pink inside.
- Alternatively, bake in a hot oven 170 celcius for 10 – 15 minutes.
- Thread cooked Chicken pieces onto 4 skewers (optional). Serve with a chutney of your choice and a salad or rice and vegetables.
- Cold Tandoori Chicken is equally delicious served the following day in salad wraps.
- Note: Marinade time not calculated in the recipe time.