Restaurant Tandoori Chicken
3 tbsp olive oil
450g/1lb/2¼ cups natural yogurt
juice of 1 lemon
4 tbsp tandoori paste
600g/1lb 5oz boneless, skinless chicken breasts, cut into strips
½ cucumber, cut into thin strips with a vegetable peeler
1 green chilli, finely diced
1 bunch of fresh mint, chopped plus extra to garnish
salt and ground black pepper
1 Mix 1 tbsp oil, two-thirds of the yogurt and the lemon juice into the tandoori paste in a bowl. Add the chicken and stir well to coat. Cover the bowl and leave to marinate in the refrigerator for at least 4 hours.
2 Preheat the oven to 220°C/425°F/Gas 7. Brush a roasting pan with a little of the oil. Put the chicken in the pan, drizzle the remaining oil over the top and roast in the oven for about 15–20
minutes until cooked through.
3 Meanwhile, prepare the raita. Put the cucumber strips in a bowl and gently stir in the remaining yogurt with the chilli and mint. Season to taste and chill until ready to serve.
4 Serve the hot tandoori chicken, sprinkled with mint, with the chilled raita.
|Restaurant Tandoori Chicken Recipe|