A great British favourite, this Indian tandoori chicken is very tasty and spicy and easy to cook. It is accompanied with a yogurt dip and Peshwari naan bread.
Prep time: 25 mins
Cooking time: 40 mins
Total time: 1 hr 5 mins
- 4 large part-boned chicken breasts
- Salt and freshly ground black pepper
- Juice of 1 lemon
- 4 cloves garlic, peeled and crushed
- 7.5cm (3in) piece fresh ginger, peeled and grated
- 1 tbs paprika
- 2 tbsgaram masala
- 3 tbs sunflower oil
- 250ml (8fl oz) plain yogurt
For the raita:
- 200ml (7fl oz) plain yogurt
- ¼ cucumber, chopped
- 1 tbs chopped fresh mint leaves
- 8 mini Peshwari naan breads (we used Sharwood’s), toasted
- 1 lemon, cut into wedges
- Cut a few deep slashes in the chicken and season generously. Put into a shallow, non-metallic dish.
- Put the lemon juice, garlic, ginger, paprika, garam masala, oil and yogurt into a food processor and blend to make a smooth paste.
- Spread the paste over the chicken and leave to marinate for a couple of hours, to allow flavours to penetrate.
- Set the oven to Gas Mark 6 or 200°C. Roast the tandoori chicken for 40 mins until golden and the juices run clear.
- To make the raita: Mix together the yogurt, cucumber, mint leaves and seasoning. Serve chicken with the raita and lemon wedges, and toasted naan bread, if liked.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.