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Thursday, May 19, 2016

Restaurant Tandoori Chicken

How to Make Restaurant Tandoori Chicken Recipe - preparation 45 minutes plus marinating cooking time 20 minutes Serves 4

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
Restaurant Tandoori Chicken Recipe
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