Tandoori Chicken (version 3) Recipe - Serves 4

Tandoori Chicken (version 3) Recipe

386 calories each serving (584 calories if eating with rice)

Taste Rating = 9     Heat Rating = Hot


4 chicken breasts with skin removed
3/4 cup (180ml or 6 fl oz) unsweetened natural yogurt
1 teaspoon (5ml) garam masala
1cm (1/2 inch) piece fresh ginger root, peeled and grated
3 cloves of garlic, peeled and crushed
1 teaspoon (5ml) chilli powder
1/4 teaspoon (1ml) ground turmeric
1 teaspoon (5ml) ground coriander
1 tablespoon (15ml) lemon juice
1 teaspoon (5ml) salt
1 tablespoon (15ml) cooking oil


Make 3 or 4 deep cuts in each chicken breast and place them in a large flat dish
Put the yogurt, garam masala, ginger, garlic, chilli powder, ground turmeric, coriander, lemon juice, salt and cooking oil into a bowl and mix well
Spread the yogurt mixture over the chicken breasts, cover with kitchen film and put into the fridge for 4 hours, turning the chicken breasts once (after 2 hours)
Heat the oven to 240C (475F)
Put the marinated chicken breasts in an ovenproof dish and put into the oven for 25-30 minutes until the chicken is fully cooked
Serve hot on a bed of salad with a wedge of lemon

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Recipe submitted on 29 June 2012

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