Tandoori Chicken from Scratch

Tandoori Chicken from Scratch

Tandoori Chicken from Scratch

Cook Time
45 Minutes
Ingredients
14
Servings
4
Ingredients
Key Products
Coriander Seeds

Product Information

£ 2.05/unit,20g
Mint Herb

Product Information

£ 1.69/unit,9g
Coriander Leaf

Product Information

£ 1.83/unit,7g
Turmeric Powder

Product Information

£ 1.73/unit,37g
Paprika

Product Information

£ 1.69/unit,34g
Hot Chilli Powder

Product Information

£ 1.98/unit,38g
Ground Cumin

Product Information

£ 1.69/unit,28g
Schwartz product packaging

Product Information

£ 2.83/unit,26g

Instructions

  • 1 Scatter the Coriander Seeds onto a baking tray and roast in the oven for 7-8 minutes. Remove and allow to cool.
  • 2 Using a pestle and mortar, grind the Coriander Seeds and then add the remaining herbs and spices and grind until thoroughly mixed.
  • 3 Transfer to a large bowl, then stir in the yoghurt and lemon juice.
  • 4 Score each chicken breast 4 times with a sharp knife and add to the marinade, turn to coat thoroughly. Cover and leave to marinade for 30 minutes, or for best results overnight in the refrigerator.
  • 5 Pre-heat the grill to a medium heat. Place the marinated chicken breasts on a wire rack and grill for 20-25 minutes, turning regularly, until the juices run clear and the surface has taken on a slight blackened appearance. Ensure chicken is piping hot and cooked through before serving.
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