Tandoori Chicken
- Serves::
- 2-3
- Cooking Time::
- 20 mins plus time for Marinade
- Cuisine::
- Indian
- Special Diets::
- Gluten free, Lactose free
- Print Recipe::
- 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
- 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.
- Preheat the oven to 220°C.
- 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.
- 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
- 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.
- Preheat the oven to 220°C.
- 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.
- Garnish with chopped coriander. Serve hot with naan or rice, yoghurt dip and chutney.
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