Tandoori Chicken recipe
Tandoori Chicken yum!
3 Boneless skinless half chicken breasts
At least 5 cloves of garlic minced (add more if you like)
Fresh ginger (minced)
2 Tablespoons Canola or Vegetable Oil
Juice of 1 lemon
3 Tablespoons of plain yogurt (I use fat free yogurt)
Salt (to taste)
1 Tablespoon Coriander powder
1 Teaspoon Curry powder
1 Teaspoon Cardamon powder
Mix all the ingredients (except for the chicken) in a large mixing bowl.
Cut each chicken breast in 4 pieces and sliver each piece once or twice. Then add the chicken to the marinade and cover. Let it marinade in the fridge for at least 4 hours.
Preheat oven to 450F. Place chicken with marinade in an oven proof dish and bake for 10 min at 450F, then lower the temperature to 350F, and bake for another 20 to 30 min. Check for doneness. Chicken should still be moist. Don’t panic if you see a lot of liquid coming out while baking. That’s because of the yogurt that has very high water content. When done, remove the pieces of chicken and discard the liquid. Serve this chicken with the Curried Basmati Rice.
