The ingredient of Tandoori chicken
- 4 ( about 150g each) chicken breasts, on the bone, skin removed
- 5 tablespoons tandoori paste
- 1 cup thick plain yoghurt, plus extra to serve
- 1 garlic clove, crushed
- 1 teaspoon ground cumin
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 2 onions, thickly sliced
- 2 cups coriander leaves, picked
- Lemon wedges, to serve
- Chutney, to serve
- Naan bread, to serve
The instruction how to make Tandoori chicken
- Preheat the oven to 180u00b0C.
- Make 3 slashes in the thickest part of the chicken flesh. Combine the tandoori paste, yoghurt, garlic, cumin and lemon juice. Place the chicken in a plastic container and cover with the marinade, making sure each piece is well coated.
- Cover and refrigerate for a minimum of 3 hours, but preferably overnight.
- Heat half the oil in a non-stick frypan, fry onions over medium heat, stirring until golden and starting to char, then place on a baking paper-lined baking tray. Wipe pan clean and add the remaining oil. When oil is hot, add chicken and cook for 2 minutes on one side without turning (this allows a nice crust to form). Turn over and cook for 1 minute on the other side. Transfer to another baking paper-lined baking tray. Cook chicken for 6-8 minutes or until cooked through. Reheat the onions in the oven for 2-3 minutes.
- To serve, toss the onions with the coriander leaves and pile onto plates beside the chicken. Serve with extra yoghurt, chutney and naan bread, and lemon wedges, if desired.
![](https://img.taste.com.au/U_q159zy/taste/2016/11/tandoori-chicken-12612-1.jpeg)
Nutritions of Tandoori chicken
calories: 399.847 caloriesfatContent: 22 grams fat
saturatedFatContent: 5 grams saturated fat
carbohydrateContent: 9 grams carbohydrates
sugarContent: 7 grams sugar
fibreContent:
proteinContent: 40 grams protein
cholesterolContent: 100 milligrams cholesterol
sodiumContent: 1103.46 milligrams sodium