Tandoori Chicken
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.
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Ingredients
- 4 boneless, skinless chicken breasts
- Juice of half a lemon
- 1-2 tbsp Monsoon Tandoori divided
- 1 cup full-fat plain yogurt
- 4 garlic cloves crushed
- 2 tbsp olive oil
- 2 small onions or 6 shallots sliced
- Salt & Pepper
- Cilantro for garnish
Instructions
- Mix chicken with lemon juice, salt and half the Monsoon Tandoori (or enough to nicely cover). Cover and place in the refrigerator for half an hour.4 boneless, skinless chicken breasts, Juice of half a lemon, 1-2 tbsp Monsoon Tandoori
- In a separate bowl, mix the yogurt, salt, pepper, other half of Monsoon Tandoori, garlic, and olive oil.1 cup full-fat plain yogurt, 4 garlic cloves, 2 tbsp olive oil, Salt & Pepper, 1-2 tbsp Monsoon Tandoori
- Cover the chicken with this mixture fully. Return to the refrigerator for 1-4 hours.
- Preheat oven to 400°F.
- Place chicken in a baking pan with the onion or shallot scattered in between. bake covered for 20 minutes.2 small onions or 6 shallots
- 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.Cilantro for garnish
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