Tandoori Chicken

Tandoori Chicken

Four skinless chicken fillets. approx 125g each

lemon juice 1 tbsp
paprika powder 2 tsp
cumin powder 2tsp
coriander powder 2 tsp
garam masala powder ½ tsp
2 crushed garlic cloves.
½ cm of fresh root ginger. chopped.
1 small chilli or chilli powder to taste
100ml low fat natural yoghurt



Score chicken breasts 3 or four times.
Put all other ingredients into a blender and mix well. Pour over the chicken and place in fridge overnight. Or at least four hours if you cant wait!!!
Cook in pre heated oven at 200º C for 10 to 15 minutes. Serve with salad and lemon wedges!  

Tandoori Chicken  

NO COUNT

1 onion -- chopped
1 tsp fresh ginger -- chopped
2 cloves garlic -- minced
150ml  plain yogurt
1 tablespoon lemon juice
1 tsp paprika
1 tsp cumin
1 tsp coriander
1/2 tsp salt and pepper
1/2 tsp chili pepper
1/4 tsp nutmeg 
4 boneless skinless chicken breasts

Place 1st 3 ingred in food processor. Chop up fine.Add all other ingred. except chicken. Process and blend well.

Cut slits into chicken breasts-1/4 inch deep. Place chicken and sauce in a zip-loc bag. Refrigerate over night. Remove chick from bag, discard marinade. Grill chicken till done.

TANDOORI CHICKEN

Serves 4

1.5 Syns per serving

4 skinless chicken breasts
2 tbsp. fresh lemon juice
1 tbsp. extra virgin olive oil - 6 Syns
2 tsp. turmeric
2 tsp. paprika
1 tsp. curry powder, strength to your taste
1 tsp. ground cardamom
2 tsp. fresh root ginger, finely chopped
2 cloves of garlic, finely chopped or crushed
75ml FF natural yoghurt

Using a sharp knife, cut the chicken breasts into fillets, approx. 1.5cm thick.
Sprinkle with the lemon juice and set aside.
Mix together all the other ingredients, including 1 tsp. of salt and, if you prefer a spicier taste, maybe half tsp. hot chilli powder. I'm a wimp so I don't bother! 
Coat the chicken fillets completely with the tandoori mix. Cover the bowl and place in the fridge for at least 4 hours but it's so much better if you can leave it overnight.
Pre-heat the grill or frying pan and cook the chicken, turning frequently and basting with any of the tandoori mix that was left in the bowl.
The chicken is ready when the juices run clear.

 FERNS TANDOORI CHICKEN

 

Chicken breast

Onion

Garlic, chilli, ginger, tandoori curry powder, turmeric, ground coriander to personal taste

6 tbsp tomato puree

Carton of passata

Chicken stock cube

 

1.	Fry off onion, garlic, chilli, ginger and chicken
2.	Add in tandoori curry powder, turmeric and ground coriander
3.	Stir in 6 tbsp of tomato puree and carton of passata with a chicken stock cube and some water
4.	Simmer for 20 minutes and serve.