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Tandoori Chicken
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Tandoori Chicken

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$0.00
Serves::
2-3
Cooking Time::
20 mins plus time for Marinade
Cuisine::
Indian
Special Diets::
Gluten free, Lactose free
Print Recipe::
To print or download recipe name, ingredients and cooking method
  • 500 grams boneless chicken, diced into 4 cm pieces
  • 1 tablespoon Lemon juice
  • 1-2 teaspoon Spice Zen Butter Chicken Spice Blend
  • ½ cup natural plain yoghurt (optional lactose free yoghurt) - omit for dairy free option
  • 1 teaspoon Spice Zen Sweet Paprika powder
  • 1 teaspoon garlic minced
  • 1 teaspoon ginger minced
  • 1 tablespoon cooking oil
  • 1 teaspoon salt
  • ½ red capsicum, thick slices
  • 1 small onion, thick slices
  • Fresh coriander, chopped for garnish

 

 

  1. Combine lemon juice, Spice Zen Sweet Paprika powder, garlic, ginger, salt, yoghurt and Spice Zen Butter Chicken Spice Blend in a large bowl and add the chicken pieces. Coat well with the marinade. Set aside in the refrigerator for 2-3 hours (or longer). Take the chicken out of the refrigerator at least 30 min. before roasting.
  2. Preheat the oven to 220°C.
  3. Thread the chicken pieces, red capsicum and onion onto skewers and roast the chicken pieces in the middle rack of the oven or grill it for 6-8 minutes or until almost done. Drizzle 1 tablespoon oil and roast or grill for another 2-3 minutes. Cut a piece of chicken to check if it’s done. If still pink, roast for another 3-4 minutes. Remove and set aside.
  4. Garnish with chopped coriander. Serve hot with naan or rice, yoghurt dip and chutney.

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  • 500 grams boneless chicken, diced into 4 cm pieces
  • 1 tablespoon Lemon juice
  • 1-2 teaspoon Spice Zen Butter Chicken Spice Blend
  • ½ cup natural plain yoghurt (optional lactose free yoghurt) - omit for dairy free option
  • 1 teaspoon Spice Zen Sweet Paprika powder
  • 1 teaspoon garlic minced
  • 1 teaspoon ginger minced
  • 1 tablespoon cooking oil
  • 1 teaspoon salt
  • ½ red capsicum, thick slices
  • 1 small onion, thick slices
  • Fresh coriander, chopped for garnish

 

 

  1. Combine lemon juice, Spice Zen Sweet Paprika powder, garlic, ginger, salt, yoghurt and Spice Zen Butter Chicken Spice Blend in a large bowl and add the chicken pieces. Coat well with the marinade. Set aside in the refrigerator for 2-3 hours (or longer). Take the chicken out of the refrigerator at least 30 min. before roasting.
  2. Preheat the oven to 220°C.
  3. Thread the chicken pieces, red capsicum and onion onto skewers and roast the chicken pieces in the middle rack of the oven or grill it for 6-8 minutes or until almost done. Drizzle 1 tablespoon oil and roast or grill for another 2-3 minutes. Cut a piece of chicken to check if it’s done. If still pink, roast for another 3-4 minutes. Remove and set aside.
  4. Garnish with chopped coriander. Serve hot with naan or rice, yoghurt dip and chutney.
Mail me to send Recipes: info@spicezen.com.au

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