Chicken Main Indian

Tandoori chicken

Name: Tandoori chicken
Prep time: 180 min
Cook time: 25 min
Total time: 205 min
Yield: 4
Cuisine: /indian
Ingredients: 4 ( about 150g each) chicken breasts, on the bone, skin removed; 5 tablespoons tandoori paste; 1 cup thick plain yoghurt, plus extra to serve; 1 garlic clove, crushed; 1 teaspoon ground cumin; 1 tablespoon lemon juice; 2 tablespoons olive oil; 2 onions, thickly sliced; 2 cups coriander leaves, picked; Lemon wedges, chutney and naan bread, to serve

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Marinating overnight and cooking the chicken on the bone ensures a super succulent result.

4 ( about 150g each) chicken breasts, on the bone, skin removed
5 tablespoons tandoori paste
1 cup thick plain yoghurt, plus extra to serve
1 garlic clove, crushed
1 teaspoon ground cumin
1 tablespoon lemon juice
2 tablespoons olive oil
2 onions, thickly sliced
2 cups coriander leaves, picked
Lemon wedges, chutney and naan bread, to serve

Method

1.

Preheat the oven to 180°C.
2.

Make 3 slashes in the thickest part of the chicken flesh. Combine the tandoori paste, yoghurt, garlic, cumin and lemon juice. Place the chicken in a plastic container and cover with the marinade, making sure each piece is well coated.
3.

Cover and refrigerate for a minimum of 3 hours, but preferably overnight.
4.

Heat half the oil in a non-stick frypan, fry onions over medium heat, stirring until golden and starting to char, then place on a baking paper-lined baking tray. Wipe pan clean and add the remaining oil. When oil is hot, add chicken and cook for 2 minutes on one side without turning (this allows a nice crust to form). Turn over and cook for 1 minute on the other side. Transfer to another baking paper-lined baking tray. Cook chicken for 6-8 minutes or until cooked through. Reheat the onions in the oven for 2-3 minutes.
5.

To serve, toss the onions with the coriander leaves and pile onto plates beside the chicken. Serve with extra yoghurt, chutney, naan bread and lemon wedges, if desired.