BAKED TANDOORI CHICKEN

Tandoori Chicken with Coriander Chutney.

Ingredients

2 – 3 chicken breasts

1 cup yoghurt*

4 tbsp fresh lemon juice

4 cloves garlic, minced

4 tsp fresh ginger, grated

½ tsp ground coriander seeds*

½ tsp cumin*

½ tsp turmeric*

½ tsp cayenne pepper*

½ tsp garam masala*

1 tsp smoked paprika*

2 tsp flaky salt*

½ bunch coriander

1 cup mint leaves*

1 medium chili* (optional)

 

*may not be included in your Market Box

 

Method

Blend half the yoghurt, half the lemon juice, half of the garlic, half of the ginger, ½ teaspoon of salt, along with the ground coriander seeds, cumin, turmeric, cayenne pepper, garam masala and paprika in a bowl.

Dice the chicken into 3cm cubes, place in the yogurt mixture and toss well. Put into the fridge to marinade for two hours.

Heat the oven to 180 degrees.

Remove the chicken from the fridge and spread out on to a lined baking tray so that the pieces do not touch. Sprinkle with 1 tsp of the flaky salt to season. Bake for 15 minutes. Remove from the oven, turn each piece over and return to the oven to cook for a further 10 minutes.

Blend the remaining yoghurt, lemon juice, garlic,ginger, coriander, mint, deseeded chili and ½ tsp salt in a food processor to form the chutney. Blend until the mixture is still slightly chunky and put in a bowl to serve.

Serve the chicken with cooked rice and dress with the coriander chutney.