Traditionally, Tandoori Chicken has been made with chicken pieces which still have their bones intact and
skin on. This recipe uses boneless, skinless chicken breasts for two reasons... they are quicker to marinate and soak
up juices faster as well as being very low in fat. Chicken pieces (legs, thighs, drumsticks and wings) can also be used
but a longer time in the marinade is required.
If you like a strong Tandoori flavour begin this earlier in the day for a longer marinating time. Alternatively, you can
begin it later in the afternoon for a timely evening meal. It takes about 10 minutes to start and at least an hour or so to
rest. Either way, this is a quick delightfully tasty and low-fat dinner.
Ingredients:
4 boneless, skinless chicken breasts
Juice of half a lemon
1-2 tbsp Monsoon Tandoori divided
1 cup full-fat plain yogurt
1/2 tsp Punjabi Garam Masala
4 cloves garlic crushed
2 tbsp olive oil
2 small onions or 6 shallots, sliced
salt & pepper
Cilantro for garnish
Method:
Wash the chicken and place in a pan with a lid in which you can bake them. (It is important that you choose
a pan that can move from a refrigerator to a 400 degree oven without exploding. Metal might be a good choice, or
a heavy Corningware baking dish).
Sprinkle chicken with half the lemon juice, salt and 1-2 tsp Monsoon Tandoori
(or enough to nicely cover the breasts). Flip and repeat on the other side of the chicken. Cover and place in the
refrigerator for half an hour. Remove chicken from the fridge and marinate as follows:
In a separate bowl, mix the yogurt, salt, pepper, 1 1/2 tsp Monsoon Tandoori,
garlic, olive oil and Punjabi Garam Masala. Cover the breasts generously with
this mixture. Intersperse with sliced onions. Return to the refrigerator for 1-4 hours. Bake in a 400F (200C) oven
covered for 20 minutes. After 20 minutes, flip the breasts and spoon the sauce so that it evenly covers the
chicken and onions once again. Return to the oven, uncovered for a further 20 minutes or until the chicken
is cooked through.
Garnish with cilantro and serve with rice and vegetables.
Serves 4