Tandoori Chicken



4 servings



4 supremes of chicken (breasts on the bone)
Greek yoghurt (not authentic, just a personal preference)

Tandoori Spice Mix

3 parts ground ginger
3 parts coriander
1 part paprika
1 part pepper
1/2 part salt
1 part ground cumin
1/2 part turmeric
1/2 part ground nutmeg
1/2 part cloves (ground)
1/2 part cinnamon (ground)


Firstly you need to toast the spices in a frying pan, I like to use a little ghee too, so add a tablespoon of ghee to the pan and fry a similar quantity of spices in it for roughly a minute until you can really smell them.

Stir the spice and ghee mixture into enough Greek yoghurt to coat the chicken. Now slash the breasts deeply 3 times each with a sharp knife. Coat the chicken in the Spicy yoghurt and leave to marinate overnight but for 24 hours preferably.

Heat your oven to the highest possible temperature, place the breasts in a baking dish & cook for about 15 minutes, or until cooked. They'll never be as good as when cooked in a tandoor but they should remain incredibly moist, juicy and tender due to the action of the yoghurt on the flesh.

Couple of things though, do not remove the chicken skin, and do not take the chicken off the bone. You don't have to eat the skin if you don\'t like it (personally I do) but it's essential to the cooking process that it remains on. Also although it's not the healthiest thing ever, about halfway through cooking if you baste the chicken with a little more ghee (ghee is just clarified butter) it will taste even better and give it a glossy sheen.

Serve with pilau rice and salad.

Author's Comments

This is my own recipe.

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