Tandoori chicken
By: Reza Mahammad From: Delhi Belly
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Tandoori chicken
- Prep time:
- 20 mins, plus overnight marinating
- Cook time:
- 20 mins
- Serves:
- 6
Enjoy home-cooked Tandoori chicken with Reza Mahammad's wonderfully simple but seriously tasty recipe for this popular Indian dish
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Ingredients
- 6 Chicken breast
- 1/2 tbsp garlic paste
- 1/2 tbsp ginger paste
- 1 tbsp Garam masala
- 3 tbsp lemon juice
- a few pinches of Salt
- 2 tbsp strands Saffron, soaked in 2 tbsp warm water for 10 minutes
- 4 tbsp plain Yogurt
Method
1. Using a sharp knife, slice 3-4 slashes across each of the chicken breasts.2. In a large bowl, mix together the chicken breasts, garlic paste, ginger paste, garam masala, lemon juice, salt and saffron, making sure the mixture penetrates the slashes in the chicken breasts. Cover and marinate in the fridge for 30 minutes.
3. Add the yogurt to the marinated chicken, mixing thoroughly. Cover and marinate in the fridge overnight.
4. Preheat the oven to 230°C/Gas 8.
5. Place the marinated chicken breasts on a rack in a roasting tray. Roast the chicken on the top shelf of the oven for 20-25 minutes, turning over halfway through, until the chicken is cooked through. Serve.
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Latest Comment
Hi,
When you put the chicken in the oven do u need to cover it with foil?
ShazB1987: Hi, have you made the tandoori? how did it taste with a few atrands please let us know?
2 tbsp would be too much saffron is very very strong think this is a typo
2 TABLESPOONS of saffron strands!! You don't get that much in a pack and it costs the earth. I have used a few strands and will see what happens.