Tandoori Chicken

A community recipe by dextersmummy

Not tested or verified by Nigella.com

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Introduction

I made this last night, altered to my taste from a recipe already on here (credit to SYMPHONY) and it is delicious, and very low fat/calorie...excellent!

Ingredients

Serves: 2 with salad

Metric Cups

350 grams chicken breasts (or thigh, cut into tiny pieces)
200 grams plain yoghurt (I used a small pot)
2 cloves garlic
2 tablespoons tandoori curry powder (minced, to taste)
fresh coriander (fresh or dried, to taste)
½ lime (juice of)

12⅜ ounces chicken breasts (or thigh, cut into tiny pieces)
7 ounces plain yogurt (I used a small pot)
2 cloves garlic
2 tablespoons tandoori curry powder (minced, to taste)
cilantro (fresh or dried, to taste)
½ lime (juice of)

Method

Tandoori Chicken is a community recipe submitted by dextersmummy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Mix together the yogurt, garlic, lime juice and then a spoonful of curry powder and coriander, taste it and check how hot you want it! Add more powder and/or coriander as you wish.

Put the chopped chicken into the bowl and mix to coat it thoroughly. Cover the bowl and leave to marinate overnight or for a few hours at least in the fridge.

Lay out pieces on a baking tray and cook for about 15-20mins at about 200c (the time and temp are approximate because I like this quite dry and a bit dark but you might like it softer).

Let it cool and serve on green salad with fresh chopped coriander and lime to squeeze.

Mix together the yogurt, garlic, lime juice and then a spoonful of curry powder and coriander, taste it and check how hot you want it! Add more powder and/or coriander as you wish.

Put the chopped chicken into the bowl and mix to coat it thoroughly. Cover the bowl and leave to marinate overnight or for a few hours at least in the fridge.

Lay out pieces on a baking tray and cook for about 15-20mins at about 200c (the time and temp are approximate because I like this quite dry and a bit dark but you might like it softer).

Let it cool and serve on green salad with fresh chopped coriander and lime to squeeze.