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Tandoori Style Chicken Breasts

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  Chicken breasts 6 , skinned
  Plain yoghurt 1⁄4 Pint (150 Milliliter / 2/3 Cup)
  Garlic 2 Clove (10 gm), crushed
  Lemon juice 1 Tablespoon (15 Milliliter)
  Chili powder 1⁄4 Teaspoon (1.5 Milliliter)
  Ground cumin 1 Teaspoon (5 Milliliter)
  Ground allspice 1⁄2 Teaspoon (2.5 Milliliter)
  Paprika 2 Tablespoon (30 Milliliter)
  Ground coriander 1 Teaspoon (5 Milliliter)
  Ground ginger 1⁄2 Teaspoon (2.5 Milliliter)
  Garam masala 2 Teaspoon (10 Milliliter)
  Lettuce 4 Tablespoon, shredded (For Garnish)
  Lemon wedges 4 (For Garnish)
  Onion rings 4 (For Garnish)
  Wild rice salad 1 Cup (16 tbs) (For Serving)
  Finely diced cucumber 1⁄4 Cup (4 tbs), mixed with plain yoghurt, flavored with chopped mint, (For Serving)

Make several slashes in the chicken breasts with a sharp knife, then lay them in a shallow dish.
Mix all the remaining ingredients together and spoon over the chicken.
Leave to marinate for at least 4 hours, preferably overnight.
Drain from the marinade.
Barbecue for 5-6 minutes on each side, turning occasionally until cooked through and slightly blackened in places.
Brush with the marinade during cooking.

Recipe Summary

Side Dish

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