Tandoori chicken

Name: Tandoori chicken
Cuisine: British
Ingredients: 8 chicken breast; 1 1/2 piece ginger; Small pod of garlic (whole bulb); 1 large onion; 285 ml plain yoghurt; 140 ml lemon juice; 1 tsp chili powder; 1 tsp cumin seeds; Salt; 2 sticks cinnamon; 1 bay leaf; 10 cloves; 8 black peppercorns; 3 cardamon seeds; Red food colouring (optional); Butter

itsnoel @itsnoel

Sheffield

This is my father in law's recipe which he wrote on some paper. I've tried to copy it to Cookpad so this is first time. Let's see how it goes

itsnoel @itsnoel

Sheffield

This is my father in law's recipe which he wrote on some paper. I've tried to copy it to Cookpad so this is first time. Let's see how it goes

Saved

Ingredients

8chicken breast
1 1/2 pieceginger
Small pod of garlic (whole bulb)
1large onion
285 mlplain yoghurt
140 mllemon juice
1 tspchili powder
1 tspcumin seeds
Salt
2 stickscinnamon
1bay leaf
10cloves
8black peppercorns
3cardamon seeds
Red food colouring (optional)
Butter

Saved

Steps

1

Liquidise the ginger, garlic, onion and yoghurt to a paste.
2

Apply to the chicken breasts and should you wish, add a couple of drops of red colouring to bring a pink colour. Marinade over night
3

The next day, grind your cinnamon, bay leaf, cloves, peppercorns, cardamon seeds.
4

Next add chili powder, cumin seeds, lemon juice into the ground spices
5

Make some shallow slits in the breast if you want to keep as whole breasts. If you don't, for say kebabs then instead of small slices, cut chicken into large pieces
6

Add your spice mix into the slits and cover with salt and butter. Or if kebabs, place chicken pieces into bowl and add spices and mix
7

Place under grill until only clear juice to ensure its fully cooked. If not, grill for longer.
8

If kebabs, 200C/400F and grill again till juices are clear. Coat the chicken pieces with left over spice mix when you rotate.
9

Enjoy with some chili sauce or raita etc.