I love this tandoori chicken recipe for many reasons!
First, because I can make it in my own oven, instead of a traditional Indian tandoor oven!
Second: The East Indian way of preparing chicken is very healthy.
Third: It’s a very pleasant change from the ordinary!
How is it different? Well, for me, it’s mostly from the seasonings used. It gives East Indian dishes their wonderful colors. And I love colors! This makes dinner a treat, not just for the palette, but a feast for the eyes!
500 g chicken breast fillet
1 cup of fresh yogurt
2 tablespoons of crushed garlic
1 teaspoon crushed, fresh ginger
1 tablespoon of olive oil
1 tablespoon lemon juice
1 teaspoon ground cumin
1 teaspoon cayenne pepper
½ teaspoon tumeric
½ teaspoon tandoori food color
5 pita bread wraps
Salt and pepper to taste
1 tablespoon of finely chopped parsley
Preheat oven to 220°C/425°F.
Lightly oil a large sized baking tray.
In a bowl, combine the yogurt, crushed garlic, ginger, olive oil, lemon juice, and all four spices in the ingredients list. Stir well. Place the mixture aside for now when done.
Wash the chicken breasts thoroughly, and dry on a paper towel. Cut the chicken into large pieces.
Next, add the chicken pieces to the just-prepared mixture and coat well.
Place the prepared chicken pieces on a plate. Cover and let everything marinate in fridge for about 1 - 2 hours.
Place chicken pieces on the baking tray and bake for 30 - 40 minutes.
Be sure to check the oven from time to time to prevent your recipe from burning!
Separate the chicken into 5 servings and wrap each with a pita bread. Garnish with freshly chopped parsley.
Our Tandoori chicken recipe will go great served with a cucumber salad! It makes a spectacular lunch when having friends over on the weekend!