Tandoori Chicken from Scratch

Tandoori Chicken from Scratch

Tandoori Chicken from Scratch

Prep Time
30 Minutes
Cook Time
1 Hour 15 Minutes
Ingredients
14
Servings
4
Ingredients
Key Products
Coriander Seeds

Product Information

£ 2.05/unit,20g
Mint Herb

Product Information

£ 1.70/unit,9g
Coriander Leaf

Product Information

£ 1.85/unit,7g
Turmeric Powder

Product Information

£ 1.75/unit,37g
Paprika

Product Information

£ 1.70/unit,34g
Schwartz product packaging

Product Information

£ 2.20/unit,38g
Ground Cumin

Product Information

£ 1.70/unit,28g
Schwartz product packaging

Product Information

£ 2.85/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.

Reviews