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Tandoori Chicken
Tender chicken in a lightly spiced marinade and quickly baked in a hot oven.
Ingredients
- Juice of 1/2 a lemon
- 1 medium onion cut into chunks
- 3 cloves garlic crushed
- 2.5 cm piece of fresh ginger chpped
- 1 tbsp turmeric powder
- 1 tsp paprika
- 2 red chillies deseeded
- 1 tbsp garam masala
- 200 ml Greek Yogurt
- 2 skinless chicken breasts bone in
- 4 large skinless chicken thighs bone in
- 1 lemon cut into wedges
Instructions
- Juice of 1/2 a lemon, 1 medium onion, 3 cloves garlic, 2.5 cm piece of fresh ginger, 1 tbsp turmeric powder, 1 tsp paprika, 2 red chillies, 1 tbsp garam masalaBlend the first eight ingredients together in an electric blender, adding a little of the yogurt if the mixture is too thick to blend.
- 200 ml Greek YogurtStir the rest of the yogurt and thoroughly to combine.
- 2 skinless chicken breasts, 4 large skinless chicken thighsCoat all the chicken pieces and arrange them in a roasting dish. If possible, cover and leave in a cool place to marinate for 4 hours.
- Arrange the chicken on a solid baking tray, and roast in a preheated oven, 200C/400F/Gas 6, uncovered, for 25-30 minutes.
- Cook until the chicken is cooked through and the juices run clear (the breasts may cook more quickly than the thighs, in which case remove them and keep warm)
- 1 lemon cut into wedgesServe the chicken with the lemon wedges.
Notes
I served the Tandoori Chicken with rice, naan, salad and a carrot raita
Nutrition
Calories: 273kcalCarbohydrates: 12gProtein: 40gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 146mgSodium: 189mgPotassium: 773mgFiber: 3gSugar: 5gVitamin A: 513IUVitamin C: 51mgCalcium: 93mgIron: 2mg