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Tandoori Chicken from Scratch
Ingredients
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1 teaspoon Coriander Seeds
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½ teaspoon Mint Herb
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1 teaspoon Coriander Leaf
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½ teaspoon Turmeric Powder
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2 teaspoon Paprika
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½ teaspoon Hot Chilli Powder
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¼ teaspoon Ground Cumin
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2 Cardamom Pods , crushed and the husks discarded
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1 teaspoon Sea Salt
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1 tablespoons Garlic Cooking Paste
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1 inch fresh root ginger, finely chopped
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100 gram (4 ounce) Greek yoghurt
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2 tablespoons lemon juice
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4 large boneless, skinless chicken breasts
Key Products
Instructions
- 1 Scatter the Coriander Seeds onto a baking tray and roast in the oven for 7-8 minutes. Remove and allow to cool.
- 2 Using a pestle and mortar, grind the Coriander Seeds and then add the remaining herbs and spices and grind until thoroughly mixed.
- 3 Transfer to a large bowl, then stir in the yoghurt and lemon juice.
- 4 Score each chicken breast 4 times with a sharp knife and add to the marinade, turn to coat thoroughly. Cover and leave to marinade for 30 minutes, or for best results overnight in the refrigerator.
- 5 Pre-heat the grill to a medium heat. Place the marinated chicken breasts on a wire rack and grill for 20-25 minutes, turning regularly, until the juices run clear and the surface has taken on a slight blackened appearance. Ensure chicken is piping hot and cooked through before serving.
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