Recipe: Tandoori Chicken
(adapted from The World's Greatest-Ever Curries)
- 3-4 boneless, skinless chicken breasts
- 1 cup natural (plain) yogurt, beaten
- 4 tbsp tandoori seasoning
- 2 tbsp olive oil
Cut the chicken breasts into 1 inch pieces. Mix the yogurt with the tandoori seasoning and add salt as desired. Spread the chicken with the yogurt mixture. Leave to marinate in a cool place for 2 hours or in the refrigerator overnight.
Preheat the oven to 425F/240C. Place the chicken on a wire rack in a deep baking tray. (We used a glass 9x13 pan lined with foil) Spread the chicken with any excess marinade, reserving a little for basting halfway through the cooking time.
Pour the olive oil over the chicken pieces and roast the chicken for 10 minutes, then remove from the oven, leaving the oven on.
Baste the chicken with the remaining marinade. Return to oven and switch off the heat. Leave the chicken in the oven for 15-20 minutes without opening the door.