Quick Tandoori Chicken

People often ask me how can you cook Tandoori Chicken like the reasturants without having a tandoor? The truth is you cant but you can get pretty close. Follow my recipe below for some lovely succulent chicken that will take you 30 minutes from start to finish

Quick  Tandoori Chicken.

Ingredients
3-4 skinless, boneless chicken breasts
Chilli Powder / Hot Chilli Powder
Yoghurt
Salt
Methi (Fenugreek Leaves)
Lemon JuiceTandoori Massala Powder

Marinade Part 1  Per Chicken Breast

2 Tablespoons of Lemon Juice
2 Tablespoons of Tandoori Massala
1 Teaspoon of Chilli Powder (More if you like it hotter)
1 Tablespoon of Salt

Marinade Part 2  Per Chicken Breast

1 Tablespoon of Yoghurt
2 Tablespoons of Tandoori Massala
1 Teaspoon of Chilli Powder (More if you like it hotter)
1 Teaspoon of Salt

Method

1. Marinade Part 1 - In a bowl mix the lemon juice, tandoori massala, chilli powder & salt together to make a runnyish liquid. You need to use quite a bit of salt as tandoori chicken is quite salty.  

2. Score the chicken.

3. Rub the marinade you just made into the slits getting right into the chicken then cover the rest of the chicken breast in the marinade. Your chicken should now look red in colour. I usually throw the chicken in to the marinade bowl, turn the chicken and rub it in.

4. Marinade Part 2 - Add yoghurt, Tandoori massala, chilli powder & salt into a bowl and mix well to make a light orange colour.

5. Place your chicken breast into the mixture and coat both sides ensuring you get into the slits and the chicken if covered in the marinade.

6. Place some tinned foil on a baking tray and put the marinated breasts on here.

7. Get a pinch of Methi and sprinkle on top of each breast.

8. Place in the oven on 180 degrees / Gas mark 4 for 20 - 30 minutes. Check the chicken at 20 minutes that the inside of the chicken is cooked so you know how much longer it needs as you want to keep the chicken as moist as possible.

9. Serve and enjoy.

* More pictures & recipes being added shortly.