In our house we make up tandoori chicken regularly as it is easy and delicious. It does take some preparation as you have to leave it to marinate for 24 hours before cooking.
Heres what you will need:
– Chicken (we use breast but you can use any part. You can also marinate another meat, such as lamb or fish)
– 2 Lemons
– Pack of tandoori spice
– 1 large pot of natural yoghurt
Here’s how it looks when cooked:
Firstly, tip the natural yoghurt into a tupperware.
Add the tandoori spice. You will need LOTS.
Make sure it is mixed together thoroughly and is a nice bright colour.
Squeeze in the 2 lemons.
Mix in the lemon juice and seeds.
If the mixture is watery add some more tandoori spice.
Place in the chicken a few pieces at a time.
Push the chicken down with a spoon to make sure it is covered in the tandoori mixture.
Put the lid on and place in the fridge for 24 hours.
When the chicken is fully marinated, take it out of the fridge and rinse off the spiced yoghurt mix. The chicken should be a lovely orange colour.
Next chop up some onions and put them onto a pan to cook (they stop the chicken going dry).
Add the chicken to the pan.
Make sure there is not too much chicken in the pan or it won’t cook properly. You can always cook it in 2 or 3 lots.
Make sure the chicken is fully cooked and turn it over to cook both sides. If unsure cut the largest piece in half to check it is not pink in the middle.
When it is cooked you can serve it on a burger/wrap/salad or with chips/baked potato/couscous/veggies or salad/etc. As you can see the options are endless! To serve ours I used mini wraps with melted cheese and mayonnaise.
Have you made tandoori chicken before?
Let me know if you try this tutorial and how it comes out.
Love Lou xoxox