A few weeks I posted my Garlic Potato Bake recipe, which is here if you'd like to see it. That post was really well received and I got some lovely comments and tweets about it, so I decided that I'd post another recipe today!
I love Indian food, and always order Tandoori Chicken it's my favourite! I've also been making it myself at home for years and it's really simple to make and has become one of my favourite things to make. You'll find that with any recipe I post, they're really easy but really tasty! I'm all about things being as easy as possible!
2-3 Chicken Breast Fillets (This serves 2 people if you dice your chicken, 3 if you keep the fillets whole)
- Put half of your pot of natural yogurt into a mixing bowl, along with half the lemon squeezed, chopped parsley - which I forgot to buy when I was making this! So I didn't use it this time. Also if you don't like parsley its just as nice without it! Add as much Tandoori powder as you like. I do this by eye, adding a little powder at a time until the colour of the mixture is a medium orange colour it usually takes about 3 generously heaped dessert spoons to get it to where I like it to be, but you can put in as much or as little as you like! Mix everything together and make sure that there is no powder left in the marinade.
- This time around I diced my chicken breasts into large chunks, but you can leave your fillets whole if you prefer it works the same way. Once you have your chicken ready throw it into the marinade that you just made and mix it well, making sure that it is thoroughly coated in the marinade.
- Cover with clingfilm and place in the fridge to marinate, preferably overnight or for at least 1-2 hours before you cook it.
- Put the chicken and any remaining marinade into a baking dish lined with tin foil (you don't have to do this but I find it stops anything sticking) bake in a pre-heated oven at 180 - 200 degrees depending on your oven type for 30 mins. After 15 mins check the chicken and pour off any liquid in the dish. after 30 minsn your chicken should be cooked, but if you need to give it more time keep a close eye on it.
I serve Tandoori Chicken a few different ways. It's great with rice or with potato wedges and salad/veg. It's also lovely stuffed into Pitta Bread with lettuce and tomatoes - which is also a great way to use up any leftovers!
I'd love to hear what you think if you try this! Also if you make this yourself is there anything you do differently?
If you'd like to see more recipe posts let me know, I love food and like sharing recipes so if it's something you would like me to keep posting let me know!