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Tandoori chicken
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Prep Time:
255 minutes
255 minutes
Cook Time:
40 minutes
40 minutes
Total Time:
295 minutes
295 minutes
Ingredients:
- 1/2 small onion, quartered
- 4 garlic cloves, crushed
- 2 tsp grated fresh ginger
- 102.30 gm tandoori paste
- 187.50 ml thick natural yoghurt
- 8 chicken thigh pieces, skin removed
- Steamed Basmati rice, to serve
- Natural yoghurt, to serve
- Lemon wedges, to serve
- 250g punnet cherry tomatoes, halved
- 1/2 red onion, finely sliced
- 82.50 ml coriander leaves, chopped
Instructions:
- Combine onion, garlic, and ginger in a food processor; pulse until finely chopped. Transfer to a bowl and mix in tandoori paste and yoghurt.
- In a ceramic bowl, add chicken and generously coat with tandoori mixture. Mix well to ensure even coverage. Cover the bowl and refrigerate for 4 to 6 hours to marinate.
- Prepare a flavorful salad by combining juicy tomatoes, crisp onion, and fresh coriander in a bowl. Gently toss the ingredients together and chill in the refrigerator until you're ready to enjoy it.
- Preheat the oven to 190°C. Line a baking dish with foil to prevent sticking. Place a wire rack over the dish. Take the chicken out of the marinade and place it on the wire rack. Bake for 40 to 45 minutes until fully cooked. Serve with salad, steamed basmati rice, yoghurt, and lemon wedges.