Tandoori chicken with mint drizzle
By: Silvana Franco
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Tandoori chicken with mint drizzle
- Prep time:
- 10 mins, plus 30-60 mins marinating time
- Cook time:
- 30 mins
- Serves:
- 4
Even without a traditional clay tandoor you can cook up a great tandoori chicken with this gloriously simple recipe by Silvana Franco
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Ingredients
- 150g plain low-fat Yogurt
- 2 cloves Garlic, crushed
- 1 tsp ground Cumin
- 1 pinch Turmeric
- 2 drops red food colouring
- 4 Chicken breast
For the mint drizzle:
Method
1. In a large shallow dish, stir together the yoghurt, garlic, cumin, chilli, turmeric, food colouring and some salt and pepper. You can leave the colouring out if you prefer - though it does provide that authentic tandoor look.2. Remove the skin from the chicken breasts, trim off any visible fat and deeply score each breast. Add the chicken to the marinade and set aside for 30-60 minutes, turning from time to time.
3. To make the drizzle, place the mint, garlic and cucumber in a mini-chopped or food processor and whiz until finely blended. Add the yoghurt and whiz again, then season with lemon juice, salt and pepper. Chill until ready to serve.
4. Preheat the oven to 200C/gas 6. Place the chicken on a non-stick baking sheet and roast for 30 minutes until cooked right through. Serve at once with the mint drizzle.
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Latest Comment
Recipe is incomplete. How much chilli and cumin? Shemic
The method mentions chilli and cumin as part of the recipe, but these are not listed in the ingredients, how much or each is needed?