Tandoori chicken

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By: Reza Mahammad From: Delhi Belly

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This recipe is classed as easy

Rating 3.77 / 5 (13 votes)

Prep time:
20 min, plus overnight marinating
Cook time:
20 min
Serves:
6

Enjoy home-cooked Tandoori chicken with Reza Mahammad's wonderfully simple but seriously tasty recipe for this popular Indian dish

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

 

no dont cover chicken with foil you want the chicken to cook quickly in the heat and produce a char on the surface as it would in a tandoor

blulou blulou  Posted 03 Dec 2011 6:31 PM
 

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? Smile

HalemaK97226 HalemaK97226  Posted 04 Sep 2009 1:43 PM
 

2 tbsp would be too much saffron is very very strong think this is a typo

ShazB1987 ShazB1987  Posted 05 Jun 2009 3:22 PM
 

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.

KathrynJ23360 KathrynJ23360 Posted 26 Feb 2009 10:05 AM