Roasted Tandoori Chicken Breasts Recipe
Indian Recipes

Ingredients:

4

For the marinade:
1 tsp/5 g
2 cloves
1 in/2.5 cm piece
1 tbsp/15 g
1 tbsp
1/2 tsp/2.5 g
1/2 tsp/2.5 g
2

4 tbsp/2 fl oz/50 ml
1/2

boneless chicken breast

salt
garlic
fresh root ginger, chopped
chopped fresh coriander (cilantro)
chopped fresh mint
ground turmeric
hot chili powder
cardamom pods, split, husks discarded and seeds reserved
plain yogurt
lemon, juice squeezed

Method:

1. For the marinade, grind the salt, garlic, ginger, coriander, mint, turmeric, chili powder, and cardamom seeds to a paste, using a pestle and mortar or a coffee grinder, Transfer to a large, non-metallic bowl, stir in the yogurt and lemon juice, and mix together well.

2. Score each chicken breast 4 times with a sharp knife, then add to the bowl and turn to coat thoroughly. Cover and chill for 6 hours, or overnight.

3. Preheat the oven to 425F/220C. Place the chicken breasts on a rack in a roasting pan and cook for 20-25 minutes, or until they are tender and the juices run clear when pierced with a skewer.

SERVES 4