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    Tandoori Chicken

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    Tandoori Chicken

    For best results, get your oven really hot before cooking this chicken dish so the yogurt crust looks dark and authentic.

    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 4 skinless chicken breast fillets
    • 100g thick Greek yogurt
    • 1 pack Kitchen Guru Chicken Tikka Masala Spices
    • 25g fresh root ginger, chopped
    • 3 cloves garlic, roughly chopped
    • 2 tbsp vegetable oil
    • 25g butter, melted


    1. Preheat the oven to 230°C, gas mark 8. Score the chicken breasts using a sharp knife, then oil a shallow roasting tin.
    2. Put the yogurt in a food processor with all the spices from the Tikka Masala pack. (If you want the chicken to be moderately spiced, use only half the container of red chilli powder). Add the ginger, garlic and oil and blend to a fairly smooth paste, scraping the mixture down from the sides of the bowl if necessary.
    3. Use a rubber spatula to scrape the paste onto a plate. Coat both sides of each chicken breast in the paste and place, scored side face up, in the tin.
    4. Drizzle over the butter and bake for 20 minutes until the chicken is cooked through and the crust is dark in patches. Serve immediately with warmed Peshwari or plain naan breads, lime wedges, mango chutney, warmed onion bhajis and shredded onion salad (see Cook’s Tip, below).

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    Cook's tips

    For a shredded onion salad, slice 1 onion as thinly as possible and mix in a bowl with 2 tomatoes, skinned, seeded and thinly sliced, and 2 tbsp finely chopped coriander.


    Average user rating

    4 stars