Ingredients

4 boneless, skinless chicken breasts, about 150 g (5 oz) each wine or water a few herb sprigs, such as rosemary, thyme or parsley
MARINADE
1 tablespoon grated fresh root ginger 2 teaspoons coriander seeds, toasted
2 teaspoons rosemary leaves 1 teaspoon grated lemon rind
1/2 teaspoon ground cardamom 1/2 teaspoon ground cumin
1/4 teaspoon crushed black peppercorns
1/4 teaspoon chilli sauce or powder 125 g (4 oz) natural yogurt 1 tablespoon lemon juice
Tandoori cooking is traditionally carried out in a very hot clay oven. The food is cooked quickly and the finished product is often slightly charred. The tandoori marinade and cooking method involves no added fat or sugar and can be used for whole fish, lamb or fish fillets – just adjust the cooking times as...

Instructions

1.Mix together all the ingredients for the marinade in a bowl.
2.Place the chicken in a non-metallic dish. Spoon over the marinade and rub well into the chicken. Cover and refrigerate for 2-4 hours.
3.Scrape the excess marinade from the chicken. Place the chicken on a wire rack set in a roasting tray. Pour in wine or water to the depth of 2.5 cm (1 inch) and add the herb sprigs, to keep the meat moist during cooking.
4.Bake the chicken in a preheated oven, 240°C (475°F), Gas Mark 9, for 10 minutes. Turn over and bake for a further 10 minutes until cooked through.
5.Serve with Herbed Yogurt and Cucumber Sauce and accompany with naan bread, basmati rice and a green salad, if liked.

Tandoori cooking is traditionally carried out in a very hot
clay oven. The food is cooked quickly and the finished
product is often slightly charred. The tandoori marinade
and cooking method involves no added fat or sugar and
can be used for whole fish, lamb or fish fillets – just adjust
the cooking times as necessary. Fish can be cooked on a grill
or griddle for 3 minutes each side.

Leave a Reply

Your email address will not be published.