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Yes, I know! There are a million Tandoori Chicken recipes out there, so what's the big deal with this one? Well, it's yummy-licious and it makes a million-and-one tandoori chicken recipes out there!
Difficulty: Easy
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| INGREDIENTS |
| Chicken fillets - 800 grams, cut into 2" cubes |
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Ginger and Garlic Paste - 2 tablespoon
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Greek Yoghurt - 1/2 cup
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Chilli Powder - 1/2 teaspoon
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Salt - 1/2 teaspoon
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Lemon Juice - 2 tablespoons
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| Kala Namak (Black Salt) - 1/2 teaspoon - optional |
| Red Edible Colour - optional |
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Ground Spices:
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| Coriander Seeds - 2 teaspoons, roasted in dry pan |
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Cumin - 2 teaspoon, as above
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| Fennel - 1/2 teaspoon, as above |
| Whole Black Peppercorns - 1/2 teaspoon, as above |
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| METHOD |
| Grind all the dry roasted spices and add along with the rest of the ingrediants to the chicken. Leave to marinate for several hours or overnight. Cook under a hot grill, turning once until browned. Serve with salad, lemon wedges and naan bread or pita. Serves 4 to 6. |
